Smoked salmon crepes (salmone affumicato con crepes)

07606 SMOKED SALMON CREPES INGREDIENTS 4 PEOPLE 1/4 Kg of shallots 250 g smoked salmon 400 ml (2 cups) of milk 2 eggs 1 lemon fresh dill butter salt, white pepper PROCEDURE Mix beaten eggs with flour and milk, add salt and let stand for 30 minutes in the refrigerator.

Peel the shallots, cut into very fine slices and saute it in plenty of hot oil, very slow focusing, to sautee.

Drain them perfectly and add them to the preparation for crepes, add a tablespoon of chopped dill salt and ground.

FRY small thin crepes in a pan greased with butter.

Sprayed the salmon with lemon juice and ground pepper and serve accompanied with crepes.