Gluten-Free Polish Brunch: Delicious Crêpes with Mushroom Stroganoff & Smoked Salmon

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs 1 cup almond flour 2 tbsp melted butter 1/2 tsp salt 1/4 tsp black pepper 1 1/2 cups whole milk 8 oz smoked salmon, flaked 1 cup sour cream 1 small onion, finely chopped 1 lb white mushrooms, sliced 1 tbsp olive oil Fresh dill, for garnish

Instructions

1. Combine almond flour and eggs in a large bowl. Whisk until well combined. Gradually add milk while whisking to form a smooth batter. Season with salt and pepper. Heat a non stick pan over medium heat. Pour 1/4 cup of batter onto the pan, swirl it around to create a thin layer, cook for about 30 seconds on each side, and set aside. Repeat for all the batter. In another pan, sauté mushrooms and onions in olive oil until softened. Add sour cream and let simmer for 2 minutes. Set aside.

Chef’s Insight

For an extra touch of luxury, use truffle oil or shavings in the mushroom stroganoff.

Notes

This recipe is suitable for gluten-free, dairy-free, and low carb diets when using appropriate substitutions.