Eat: Buckwheat Crepes with Smoked Salmon and Crème Fraîche

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If I actually made the time, my ideal breakfast would be a whole-wheat bagel with cream cheese and lox. Very random, I know, but thinking about the different combinations of flavors and textures is making me salivate. The grainy bagel, the creamy, cool cheese, and the salty salmon – you want one too, don’t you? Yet, bagels can be pretty heavy foods, so luckily I stumbled upon a  fancy pants alternative. Crepes are a French breakfast staple and are extremely easy and quick to make. The use of buckwheat flour gives the crepe a nutty, grainy taste, instead of the typical sweet or plain flavor and compliments the other components nicely. The recipe can be found here. Bon appétit!

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