Fine salmon crêpes

Ingredients

Directions

1. 1

   Mix flour, egg, milk and 1 pinch of salt until smooth. Leave to swell for at least 10 minutes

2. 2

   Wash the asparagus, cut off the woody ends generously. Steam the asparagus covered in a little boiling salted water for 6-8 minutes. Wash the herbs and pluck. Put something aside for garnishing

3. 3

   Heat 1 teaspoon of oil in a small coated pan (approx. 20 cm Ø). Add 1/4 of the dough, cover with some parsley and dill and bake until golden brown. Keep warm. Also bake 3 more crêpes. Drain the asparagus in between and

4. 4

   Cover the crêpes with 1 slice of salmon each, roll up loosely. Serve with asparagus and garnish