Wraps with cream cheese and salmon (gluten-free)

The thin buckwheat pancakes are simply topped and rolled up

Gluten-free recipe for wraps with salmon

© Stockfood / Gräfe and Unzer / Jörn Rynio

Ingredients for 6 pieces:

For the dough:

125 g buckwheat flour (gluten-free)
Approx. 225 ml milk (1.5% fat)
2 eggs

For the filling:

1 tbsp medium hot mustard (gluten-free)
2 tbsp lemon juice
1 teaspoon honey
Pepper (mill)
1 tbsp chives rolls or chopped dill
1 handful of firm lettuce (e.g. frisée, romaine)
100 g cream cheese (natural, 0.2% fat)
125 g sliced ​​smoked salmon (without additives)


2 tbsp oil for frying


For the dough, put flour in a mixing bowl. Whisk with eggs, 1/2 teaspoon salt and milk to form a smooth dough. Let the dough soak for about 30 minutes.

In the meantime, mix the mustard, lemon juice, honey and pepper for the filling. Fold in the dill or chives. Wash the lettuce leaves and shred them roughly.

Brush a small pan with a little oil. Pour some batter into the hot pan, bake a pancake over medium heat, remove from the pan. Bake 5 more pancakes from the remaining batter in hot oil.

Brush each pancake one after the other with a little cream cheese, top with salmon and lettuce and drizzle with mustard sauce, leaving one edge free. Carefully roll up the pancakes tightly, cut in half at an angle, wrap in parchment paper and secure with kitchen twine.

Nutritional values ​​per piece (2 halves):

About 210 kcal / 870 kJ, 11 g protein, 8 g fat, 20 g carbohydrates, 1.5 BE / 2 KE