Salmon Chicory Crêpe Packets

Ingredients

• 125 g flour
• Salt
• 250 ml milk
• 125 g herb crème fraîche
• 3 egg yolks
• 1 tbsp chopped dill
• 2 tbsp clarified butter
• 300 g fresh salmon fillet
• 2 chicory heads
• 125 g herb crème fraîche
• 2 tbsp white wine
• a pinch salt
• 1 tbsp chopped dill
• 2 tbsp clarified butter

Instructions

1. 1.

   Sift flour and salt into a bowl. Stir in milk. Whisk together the crème fraîche, egg yolks, and dill, then fold into the flour mixture. In a small non‑stick pan (18 cm diameter), heat a little clarified butter over medium heat and cook thin crêpes in batches. Slice the salmon fillet into thin strips. Clean the chicory, halve it, remove the core, and cut into strips.

2. 2.

   Whisk the crème fraîche with white wine, salt, and dill. Fold in the salmon and chicory. Spoon about 1 tbsp of the filling onto each crêpe. Fold the crêpes into packets. In a large non‑stick pan, heat clarified butter over medium heat and brown the packets on both sides until golden brown. Serve immediately.