CREPES WITH HERBS AND SMOKED SALMON

Try this wonderful recipe! Perfect for any occasion, even Sunday breakfast! Drink a white wine from the Loire Valley such as Muscadet (Sevre et Maine). Enjoy!

Preparation: 45 min. (2 hours in advance)

For the batter:

1 ¾ cup of flour

4 large eggs

1 cup of milk

¾ cup light beer

2 tbsp olive oil

2 tbsp chives, minced

2 tbsp dill, minced

Butter (for cooking the crepes)

For garnish:

¾ cup heavy cream

1 lemon

Salt and pepper

8 oz Scottish smoked salmon

Make the batter using a standing mixer. Put the flour in the bowl. Add the eggs and combine. Add the milk, little by little to obtain a smooth consistency. Add the beer, olive oil and herbs. Season the batter with salt and pepper.  Mix 5 minutes. The batter must be smooth. Cover with wrap and let stand 2 hours at room temperature.

Whip the heavy cream. Add the zest of the lemon and 1 tbsp of lemon juice. Season the cream with salt and pepper. Cover and refrigerate.

Cook the crepes, using a crepe pan or a frying pan. Melt 1 tsp of butter on medium-high heat. Cook 2 minutes on each side. Garnish with smoked salmon and whipped cream with lemon.

Bon Appétit!