Summary

Ingredients

• 2 egg (s)
• 125 ml milk
• 60 g flour
• salt and pepper
• 1 lime (s)
• 125 g crème fraîche
• Clarified butter
• 15 slices salmon, smoked
• Dill, finely chopped (fresh or frozen)
• Dill for the garnish

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Instructions

1. Mix the eggs with milk and flour to form a smooth dough. Season with salt and pepper and let the dough swell for about 20 minutes.
2. Wash the lime with hot water, dry it well and grate the peel finely. Squeeze the lime, stir the juice and the zest with crème fraîche and dill until smooth and season the cream with salt and pepper.
3. Stir the dough again and bake 6 wafer-thin crepes from it. For each crepe, heat 1/2 teaspoon clarified butter in a coated pan (approx. 24 cm diameter) at medium temperature, use a ladle to put some batter in the center and swivel the pan so that the batter flows into a wafer-thin crepe. When the crêpe is lightly browned at the bottom and almost thickened at the top, carefully turn it with a pallet or spatula and bake for another 1 minute until the second side is also lightly browned.
4. Spread the lime cream on 5 crêpes and top with smoked salmon. Then carefully layer the crêpes on top of each other and cover with the sixth crêpe. Let cool, cover with cling film and put in the fridge for about 2 hours.
5. You can also prepare the cake just fine. It can be stored in the refrigerator for 1 day without any problems.
6. For the buffet: cut the cake into squares, making about 20 bites.
7. As a starter: cut the cake into four equally sized pieces and garnish with dill tips.