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Entree
French
4 crepes
20 minutes
15 minutes
8 large eggs, whisked
2 tablespoons chives, minced
2 tablespoons butter
1 tablespoon Melissa’s shallots, minced fine
3 ounces smoked salmon, thinly sliced, cut into strips
3 ounces smoked salmon, minced
4 Melissa's crepes
Melissa's Grinder, Sea Salt
Melissa's Grinder, Rainbow Peppercorn
1 cup non-fat plain yogurt
1 tablespoon dill, chopped
1 teaspoon lemon juice, freshly squeezed
4 tablespoons Japanese Cucumbers, peeled, seeded and finely chopped
Salt and pepper to taste
Preheat a large skillet over medium heat. Melt butter in skillet and sauté shallot until lightly browned.
Add eggs. Cook until almost set, stirring occasionally.
Add half of the minced chives and salmon. Cook until eggs are cooked through but still moist.
Season with Melissa's Grinder Sea Salt and Melissa's Grinder Rainbow Pepper.
Warm crepe in another (dry) skillet. Place crepe onto plate and spoon 1/4 of the egg mixture in center of crepe and fold one side over the mixture.
Turn over again so that the seam side is down. Spoon a dollop of dilled cucumber sauce onto crepe and garnish with remaining minced chives and minced salmon.
Mix together all ingredients. Season to taste.
