Salmon Crepes

1. 1

   Mix salt with flour and add the eggs until you get thick paste.

2. 2

   Then pour in cold milk slowly while whisking, to prevent formation of lumps.

3. 3

   Add melted butter and let rest 1 hour.

4. 4

   Heat a non-stick pan and brush with melted butter, pour enough batter to coat the bottom of the pan and cook on medium heat until brown, 2 to 3 minutes, flip around and cook 1 or 2 minutes more.

5. 5

   Bring the wine to a boil with salt, pepper, tarragon stems and some butter.

6. 6

   Place the salmon in it and cook until it starts to fall apart and the white albumen of the fish starts to appear.

7. 7

   Remove fish, crumble it.

8. 8

   Add fresh tomatoes or already made tomato sauce to the cooking liquid, reduce until in coats the back of a spoon nicely.

9. 9

   Add the chopped tarragon leaves at the end.

10. 10

    Place the fish back in the sauce and fill each crepe with a small amount of filling and roll.

11. 11

    Place each crepe on a plate and cover with 2 or 3 tablespoons of left over salmon filling.

12. 12

    Garnish with chopped hard-boiled eggs.

No additional tips available.