Crêpe cake with smoked salmon

Ingredients for 4 servings:

• 2 eggs
• 125 ml milk
• 60 g flour
• salt and pepper
• 1 lime(s)
• 125 g crème fraîche
• Clarified butter
• 15 slice(s) smoked salmon
• Dill, finely chopped (fresh or frozen)
• Dill for garnish

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for the party buffet or as a fine starter

Mix the eggs with milk and flour to form a smooth batter. Season with salt and pepper and let the batter rest for about 20 minutes. Wash the lime in hot water, dry thoroughly and finely grate the zest. Juice the lime, mix the juice and zest with the crème fraîche and dill until smooth and season the cream with salt and pepper. Mix the batter again and bake 6 wafer-thin crêpes. For each crêpe, heat 1/2 teaspoon of clarified butter in a non-stick pan (about 24 cm in diameter) over medium heat, add a little batter to the center with a ladle and swirl the pan to spread the batter into a wafer-thin crêpe. When the crêpe is lightly browned on the bottom and almost set on top, carefully turn it over with a palette knife or spatula and bake for another minute, until the other side is also lightly browned. Spread 5 crêpes with the lime cream and top with smoked salmon. Then carefully stack the crêpes on top of each other and cover with the sixth crêpe. Let cool, cover with plastic wrap, and refrigerate for about 2 hours. The cake can also be prepared in advance. It can easily be stored in the refrigerator for up to 1 day. For the buffet: cut the cake into squares; this yields about 20 appetizers. As an appetizer: cut the cake into four equal slices and garnish with dill sprigs.