Wild Salmon Crepes With Cashew Shallot Sauce

By Oprah
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1 cup buckwheat flour

1/2 cup white spelt flour

Big pinch sea salt

1/2 cup milk (hemp, oat, soy or rice)

1 free-range egg (if you eat eggs)

1 Tbsp. olive oil

1 large or 2 smaller leeks , small diced

2 cloves garlic

1 tsp. capers , chopped

Sea salt or Herbamare

1 pound wild salmon cut into 1-inch cubes

1 Tbsp. tamari (soy sauce)

Big squeeze lemon juice

Black pepper

1/2 cup raw cashews

1 tsp. olive oil

1 medium shallot , finely diced

1/2 tsp. sea salt

1 tsp. lemon zest

1 Tbsp. finely minced parsley

Dash white pepper (can use black)

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