Ingredients

Crêpe mixture

70g

organic flour

Pinch

Steenbergs natural sea salt

2 large

organic eggs

112ml

full fat milk

2tbsp

melted butter

Salmon filling

450g

ricotta cheese

100g

smoked salmon, chopped finely

radishes, sliced finely

225ml + 2tbsp

double cream

1½tbsp

organic lemon juice

¼tsp

Steenbergs natural sea salt

¼tsp

organic white pepper

1tsp

organic paprika

Method

Sift the flour into a mixing bowl and stir in the salt. Mix in the eggs and then milk. Beat the batter until it's smooth. Stir in the butter and set aside to rest for 30 minutes. Stir just before using.
Heat a heavy pan and brush with a little butter. Spoon in enough batter to coat the bottom of the pan, pouring off the rest. Cook for 2 - 3 minutes until browned, turn over and cook for 1 minute. Continue making crêpes, stacking them on a plate.
Preheat oven to 170°C.
Mix the ricotta and salmon together. Add 2 tbsp of double cream and the lemon juice. Fill the centre of each crêpe with 1 tbsp of the salmon filling, then roll and wrap them up.
Place each filled crêpe in a flame-proof casserole dish. Cover and bake the crêpes for 13 minutes.
While they are heating through, add the sea salt and the white pepper to the remaining 225ml of cream and whip to a soft peak.
When the crêpes are hot, put them on individual plates and top with the whipped cream and decorate wit a sprinkling of paprika.