If you thought crepes were off-limits on a paleo diet, pull out your coconut flour for some dilly crepes with smoked salmon.
A crepe is a very thin pancake – usually filled with something delicious. In this case, velvety-smooth salmon. These paleo crepes are especially elegant with a sprinkling of dill throughout the crepe and a little squeeze of lemon, which pairs perfectly with the brininess of smoked salmon.
If you’ve got a hankering for paleo hors d’oeuvres, serve up alongside eggplant flatbread with prosciutto and arugula .
Dilly Crepes With Smoked Salmon
- 2 tsp. coconut oil
- 1 bunch dill
- 1 lemon
- 4 eggs
- 2 tbsp. filtered water
- 1/2 c arrowroot
- 2 tsp. coconut flour
- 2 pinches coarse sea salt
- 4 oz smoked salmon
- If your coconut oil is solid, melt it first in a small saucepan, but then allow it to cool.
- Mince the dill. Cut the lemon into wedges.
- Crack the eggs into a medium-sized bowl and whisk in the melted coconut oil and water.
- Add the dry ingredients and beat well to combine. Sprinkle in half of the dill.
- In a small skillet (size of your pan will determine the size of the crepe) over medium heat, pour in some of the batter - you need to make them quite thin - and immediately roll it around to evenly coat the bottom. The crepe should start to pull away from the edges as it cooks.
- Cook for 1 minute on each side. Remove from pan and repeat until all of the batter is used.
- When crepes are ready, place a small amount of filling at one end of the crepe and fold over the sides and end to make a neat little packet. Serve immediately or filled crepes can be heated gently by sautéing in a bit of butter or coconut oil before serving.