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Ingredients

• Cooking Time: 20
• Servings: 6-8
• Preparation Time: 20
• CREPES
• 3/4 cup proofed sourdough starter, at room temperature
• 1 cup warm water (about 100 deg.)
• 1 cup all-purpose flour
• 1/4 cup rye flour
• 2 eggs, at room temperature
• 3 tablespoons salad oil
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon sugar
• butter
• FILLING
• 1/4 cup butter
• 1/4 cup flour
• 1 dash pepper
• 1 tablespoon fresh dill
• 2 cups creme fraiche
• 2 egg yolks
• 12 ounces salmon, cooked, boned & flaked
• 1/2 cup green onion, thinly sliced (including tops)
• 1 teaspoon garlic, minced
• 3/4 cup baby peas, frozen
• 1 tablespoon lemon juice
• 1/3 cup grated parmesan cheese, adjust to taste
• Garnish
• grated parmesan cheese
• green onion, sliced
• fresh dill

Description

Sourdough Crepes Are Thicker And Hardier Than French Crepes And Go Great With The Salmon And Dill Filling. The Rye Flour Gives The Batter An Added 'sour' Punch. Perfect Recipe For Those That Are New T..

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