Crepe with Smoked Fish

Ingredients

• 6 eggs (M)
• 6 tbsp whipping cream
• 50 g flour
• Salt
• freshly grated nutmeg
• oil (for frying)
• 1 smoked trout fillet
• 150 g crème fraîche
• ground pepper
• 100 g smoked salmon
• 50 g nettle leaves (or lemon balm as substitute)
• 2 tbsp butter
• 100 g butter
• 1 egg yolk (M)
• 2 tsp lemon juice
• salt (from grinder)
• pepper (from grinder)
• a few spritzes white wine
• 1 pinch sugar

Instructions

1. 1.

   Whisk eggs with whipping cream. Sift flour and stir in quickly. Season with salt and nutmeg. Let the batter rest for 30 minutes.

2. 2.

   Crush trout fillet with a fork. Stir in crème fraîche. Season with salt and pepper. Slice smoked salmon into thin strips and fold in.

3. 3.

   Melt butter and skim off foam. Whisk egg yolk with lemon juice, salt and pepper in a bowl. Place over gentle simmering water, gradually adding the melted butter in a thin stream. Taste with salt, pepper, white wine and sugar.

4. 4.

   Bake thin crepes in slightly hot oil from the batter. Spread with smoked fish filling and roll up. Rinse nettle leaves and pat dry. Heat butter until browned. Briefly swirl nettle leaves in it. Plate sauce, nettle leaves and crepes together.