Buckwheat Crepes with Asparagus and Sardines

Ingredients for 4 people
Preparation Time: 30 minutes


Sardine Fillets in olive oil (120g)
Sardines are naturally rich in Omega 3, essential nutrients which are very important for the cardiovascular system as they are significantly helpful in fighting triglycerides.
Delicius Sardine Fillets are selected and processed directly on fishing locations, to guarantee the highest possible of Omega 3 and to preserve its naturally exquisite taste.
Great in salads, but perfect also on their own, the Delicius Sardine Fillets are available in their natural taste or completed by an addition of delicate olive oil.
Delicius also offers the variation of the traditional un-filleted Sardine, in olive oil to enhance its distinctive and appreciated taste, or with spicy chili pepper for an intense combination. 


Sardine Fillets in olive oil
120g of buckwheat flour
A couple leaves of green salad
1 Small egg
A glass of water (1/2 dl)
Extra virgin olive oil
Lemon juice



Prepare the crepes: Mix 120g of buckwheat flour with 2 pinches of salt, 1 small egg and half a dl of water (measure).
Let the batter rest for 15 minutes and then cook the crepes in a small non-stick pan.
Boil the asparagus without making them too soft.
Place on each crepe a couple salad leaves, an asparagus and a sardine fillet on each side of it. Season with pepper, olive oil and a couple drops of lemon juice.
Roll up the crepes and tie them closed with a blade of grass.