Ingredients
Scale
- 100 g buckwheat flour
- 1 egg
- 300 ml water
- 100 g smoked salmon
- 100 g lactose-free cream cheese
- Rocket lettuce
- Pepper and salt
Instructions
- Mix the egg with the water using a whisk. Add the buckwheat flour little by little and add a pinch of salt too. Whisk until you have a smooth mixture.
- Heat some oil or baking spray in a pan and pour some of the batter into the pan. Fry the tortillas in about 2 minutes per side until they are done. I made 4 tortillas with the batter.
- Leave the tortillas to cool.
- When the tortillas have cooled down, you can spread the lactose-free cream cheese on top. Divide the smoked salmon over the tortillas and sprinkle some salt and pepper on top. Finally, add some rocket lettuce.
- Roll up the tortillas and cut them into pieces. You can store them in the fridge in aluminium foil until you serve them.
- Prep Time: 20 mins
Nutrition
- Serving Size: 1 snack
- Calories: 34
- Fat: 1
- Carbohydrates: 5
- Protein: 5