Crepes with Smoked Salmon and Chive Creme Fraiche
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You will need 10 to 12 crepes. Choose your favorite batter. INGREDIENTS 6-ounces creme fraiche 3 tablespoons minced, fresh chives Salt and freshly ground pepper, to taste 1-1/2-ounces thinly sliced smoked salmon (10 slices, 1 per crepe) Prepare 10 to 12 crepes. Stir the creme fraiche, chives, salt, and pepper together and set aside. On a just made or re-heated crepe, place 1 piece of smoked salmon. Fold the top and bottom down, then fold in the sides so that the crepe is in the form of a rectangle. Repeat with remaining crepes. TO SERVE - Turn the crepes so that the folded parts cannot be seen. Top each with about 1 tablespoon of the chive creme fraiche and serve.