Crêpes Rolls

Add milk, egg yolks and flour to a large enough bowl and stir until smooth. In a frying pan (16 cm) coated with oil, bake 4 crêpes in turn for 1-2 minutes on each side until golden. Cool slightly.

Chop dill finely. Cover crêpes with smoked salmon and spread evenly with crème fraîche. Spread some horseradish evenly on top and sprinkle with dill. Roll up crêpes tightly and set aside to cool.

Cut crêpes into pieces just before serving. Pluck frisée into bite-sized pieces and drizzle with lime juice. Arrange frisée leaf salad and crêpes rolls on plates. Garnish with lime slices as desired.

Exported from Home Cookin 4.2 (http://www. Mountain-software. Com)

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