Oat Crepes with Smoked Salmon  

Ingredients:

for Stuffing:

• 3 tbsp labneh
• 1 tbsp chives
• 1 tbsp capers
• 75 g smoked salmon
• 1/4 tsp cayenne
• 1/4 tsp black pepper

for Crepes:

• 1/4 cup water
• 1/2 cup milk
• 1 cup oat flour
• 1 medium egg
• Salt
• Black pepper

*for 3 crepes

Instructions:

1. Put the egg, milk, water, oat flour, and salt in a blender. Blend until it has a smooth and creamy texture.
2. Heat the nonstick pan over medium heat. You can grease the pan with olive oil, if you wish. When the pan is heated, pour one-third of the batter into the pan. After about 2-3 minutes, bottom side will be cooked that it will not stick to the pan. Flip the crepe to cook other side. Repeat this process with remaining batter.
3. Spread the labneh over the crepe, then place the smoked salmon on it, sprinkle the chives, capers, black pepper, and cayenne on them. Fold inwards from both sides and then roll up not too tight.