Avocado and Salmon Rolls

Crepes

1. Put the two flours together with the pinch of salt in a bowl, mix and make a well in the middle, then add the 2 eggs and the thyme. Now mix everything well with the hand mixer and then add enough water to make a nice, thin dough – it should really be much more fluid than a normal pancake dough.
2. Then let the dough rest for a good hour and, if necessary, stir in a little water again, as the flour can swell again during that hour.
3. Now stand a pan on the stove over medium heat, add a few drops of oil and wipe off the excess oil with kitchen paper. there must be no oil to be seen. Now remove the pan from the heat and put a ladle of the batter into the pan, move the pan so that the batter is well distributed and then put it back on the stove.
4. When the dough is well thickened, turn the crepes over and fry again for about 1 minute on the other side, then remove from the pan and place on a wire rack and let cool down well. Do the same with the rest of the dough.

Avocado cream

1. Cut the avocado in half and use a spoon to remove the meat and place in a bowl. Immediately drizzle with the lemon juice and mash with a fork. Now add the grated clove of garlic and cream cheese and season with Espelette pepper, salt and pepper. And now process everything with a fork to a homogeneous mass.

Assembly and finish

1. Now always put a crepe on a board, put a tablespoon of the avocado cream on it, spread it and top it with smoked salmon.
2. Now roll up the crepes and wrap in cling film – like candy – and knot the ends well. Do the same with the other crepes.
3. To serve, take the rolled crepes out of the refrigerator, cut the knots with scissors and wrap them out of the cling film and then use a very sharp knife to either cut the crepes open at an angle or slice them. Arrange and garnish to taste.