In a bowl, combine buckwheat flour with egg, water and a pinch of salt and whisk until smooth. Allow to sit for about 5 minutes. This allows the flour to settle and you can see if you need to add more water. It should be the consistency of runny cream. Add a little bit of water at a time to get this consistency.
Finely dice chives and flake salmon into pieces.
Heat1/2 tsp of oil at a time in a medium non-stick fry-pan on medium heat. Add 1/4 cup of the crepe batter and swirl pan to coat the whole pan. Cook for about 1 minute and flip.
Cook for a further 1 minute and remove from heat. Add quarter of the salmon and sour cream to one side of the crepe. Flip the other side over to create a half moon shape. Continue this 3 more times.
Crepes on plates and sprinkle over chives.
Energy 1155 kJ | 276 kCal | Carbohydrates 1.9 g | Protein 15.7 g | Fat 22.9 g