Smoked Salmon and Asparagus Crepes | HIV & Nutrition
To assemble, spread equal parts of ricotta mixture onto each crepe. Top with ribbons of smoked salmon, asparagus and season with salt and pepper.
Ingredients
- 1.5 cups of chickpea flour
- 14.5 fluid ounces of water
- 2 eggs
- 1 teaspoon of salt
- 4 ounces asparagus
- 10 milliliters olive oil
- 4 tablespoons low-fat ricotta
- 1 lemon (juiced)
- 10 grams chives
- 6 ounces smoked salmon
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