Crêpe Batter (yields 25 crêpes)
2 C flour
¼ C sugar
½ C milk
2 TS Butter (melted)
In a bowl mix all the dry ingredients, add the eggs and pour the milk over slowly while whisking.
Finish by mixing all the butter. Strain thru a fine sieve and let rest for about one hour.
in a warm sauté pan, melt some butter and drop about 1 oz of butter. Cook under medium heat until lightly blonde and flip your crêpe on the other side. Cook for another couple minutes and set aside. Keep making all the crêpe until you use all the batter.
3 oz salmon thinly sliced and julienned
1 leek (slice thin across)
½ onion sliced thin
In a sauté pan, melt the butter, add the onion and cook until translucent. Add the salmon and leeks and cook for about 10 more minutes. Set aside.
1 TS crème fraiche
1 TS chives sliced thin
Put the filling in half the crêpe, top with crème fraiche and chives. Fold the other half over and serve.
Thierry Rautureau 2014
The Chef In The Hat (tm)