Eric Ripert's
Smoked Salmon, Crème Fraiche and Herb Crepes
Serves 4

• 1 1/2 cups crème fraiche
• 3 tablespoons finely sliced chives
• 1 lemon, cut in half and wrapped in cheesecloth
• 1/2 pound smoked salmon (Ming's Tea-Smoked Salmon from Perona Farms or similar)
• 4 (10-inch) crepes
• 1 cup micro lemon pepper blend (or watercress and micro-herbs)
• 1 teaspoon extra virgin olive oil
• Fine sea salt and freshly ground white pepper to taste

Preheat the oven to 350°F. In a small bowl, mix together the crème fraiche, chives and juice of half a lemon; season to taste with salt and pepper. Cut the smoked salmon into very thin slices – you will need 6-8 slices of salmon per crepe. Lay one crepe flat on a clean cutting board and spread 1/4 cup of the crème fraiche mixture over most of the crepe. Barely warm the sliced smoked salmon in the oven. Arrange the smoked salmon slices on half of the crepe. Roll the crepe up, starting on the smoked salmon side. Repeat with the remaining three crepes. Trim the ends of each crepe and cut the crepe into 8 pieces. Spoon a 1 1/2-inch circle of the crème fraiche mixture in the middle of each plate. Place the crepe pieces, standing up, in a circle on the crème fraiche mixture. Season the micro lemon pepper blend and toss with the extra virgin olive oil and lemon juice. Place some of the micro blend as garnish in the middle of the crepe pieces on each plate.