Savoury Crepe with Baked Eggs and Smoked Salmon

INGREDIENTS

• 75g plain flour
• 175ml whole milk
• 3 eggs
• 1 tbsp unsalted butter, melted, plus a little extra for greasing
• Salt and pepper
• Salt and freshly ground black pepper

To serve:

• Handful of lamb's lettuce
• 100g smoked salmon
• Dill fronds
• Creme fraiche
• Lemon wedges

METHOD

1. Sift the flour into a medium-size bowl and make a well in the middle. Whisk the milk and 1 egg together. Add the milk and eggs in a steady stream, whisking constantly and gradually incorporating the flour as you do so. Lastly, whisk in the melted butter.
2. Heat the pan over medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour half of the batter into the pan and swirl it around so the bottom of the pan is evenly coated.
3. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side.
4. Crack an egg onto the centre of the crepe and fold in 4 sides. Cook with a lid on the pan for 2 minutes on a low-medium heat.
5. Slide onto a plate and season with salt and pepper. Repeat with the remaining crepe batter and egg.
6. Serve the crepes with smoked salmon, creme fraiche, lamb's lettuce, lemon wedges and dill.