1/2 cup 100% carrot juice + up to 3 Tbsp more to thin
3/4 cup buckwheat flour
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 Tablespoons coconut oil, melted
1 Tbsp coconut oil
4 oz salmon lox
1/2 Tbsp capers
2 tsp freshly chopped dill (or parsley if preferred)
Grilled lemon slices
In a large bowl, whisk together carrot juice and egg. Once combined, add buckwheat flour, garlic powder, black pepper, and salt. Whisk to combine. Slowly add in melted coconut oil and additional carrot juice, whisking until the mixture is smooth.
Let batter stand at room temperature for 15 minutes.
To cook the wraps, heat a thin griddle pan or frying pan over medium-high heat. Add 1 tsp coconut oil, swirling it around the pan to coat it well. Scoop ¼ cup of the batter and add to the hot pan.
Swirl the pan around to form a thin crepe. Cook for 1 to 2 minutes, until bubbles start to pop on the surface. Flip and cook an additional 30 seconds to 1 minute. Remove from pan and repeat with remaining batter.
In the center of each crepe, add a layer of lox, capers and dill. Fold both sides of the crepe up and over the filling. Flip over and serve with a few slices of grilled lemon on top.