Ingredients

Method

In a high-speed blender or food processor blend the flour, flaxseeds, water, parsley and olive oil, and salt until smooth, and

slightly runny.

Heat a dry non-stick pan on medium heat

and using the earlier prepared mixture, make two thin crepes.

In a bowl, mix the cottage cheese with the dill and freshly ground black pepper.

Spread the cheese mixture over the crepe, then top with smoked salmon slices. Serve with a lemon wedge.

NOTE: 

the texture of the batter needs to be of a drinking yogurt, so add more water as required. Use buckwheat flour for gluten-free option