|125 g||all-purpose flour|
|100 g||crème fraiche|
|115 g||smoked salmon|
|butter for frying|
|salmon caviar for garnish|
A dry, crisp, medium-bodied Silvaner is an excellent choice for this dish, as it harmonizes well with seafood.
In a stand mixer, beat together the flour, eggs, butter, salt, and milk for approx. 3 – 5 min. until a smooth, even batter forms. Cover bowl and transfer to fridge for approx. 1 hr.
In a fresh stand mixer bowl, beat together crème fraiche, sugar, lemon and orange zest, and cress for approx. 2 – 3 min. until the crème fraiche is stiff and all ingredients well-mixed. Season with salt and pepper to taste.
Melt some butter in a large frying pan over medium-high heat and cook crepes for approx. 1 min. per side until golden brown. Transfer to a plate and let cool completely.