Buckwheat Crepes with Asparagus and Sardines - Delicius
Buckwheat Crepes with Asparagus and Sardines — Delicius fish recipe
Ingredients
- 1 tin Delicius Sardine Fillets
- 120 g Buckwheat flour
- to taste Asparagus
- A few leaves Green salad
- 2 pinches Salt
- 1 small Egg
- to taste Water
- to taste Extra virgin olive oil
- to taste Pepper
- to taste Lemon juice
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