Blue Pea Powder & Smoked Salmon Breakfast Crepes
3 free range eggs
1-1/4 cups 2% milk
1 cup whole wheat pastry flour (or all-purpose flour)
2 Tbsp Blue Butterfly Pea powder
3/4 tsp salt
½ tbsp butter, for the pan
4 oz Latitude 45 Cold Smoked Salmon
2 cups arugula
3 tbsp crème fraîche
- Combine the flour, salt, and Blue Butterfly Pea powder in a medium bowl and whisk together. Make a well in the center of the mixture. Add the eggs and half of the milk into the well. Whisk until smooth, then whisk in the rest of the milk.
- Melt 1/2 tablespoon of butter in a crepe pan (or a non-stick skillet) over medium-high heat.
- Pour in about 1/3 cup of batter into the center of the pan, and immediately tilt and swirl the pan, allowing the batter to fill it out. Do this as quickly as possible. Cook the crepe for about 15-30 seconds (until the edges begin to pull away from the sides) then use a spatula to flip the crêpe and cook for another 15 seconds or so on the other side. Slide it off the pan and place it on a plate. Repeat until you have used up all of the batter, making sure to re-butter the pan, as needed.
- To serve the crepes: stuff each crepe with a handful of arugula and a couple avocado slices. Close the crepes in half. Roll up 1-3 slices of Latitude 45 Cold Smoked Salmon pieces for each crepe. Add a dollop of crème fraiche where you plan to place each roll. Place one rolled up piece of salmon over top.
- Serve and enjoy!