Crepe and Nori Rolls with Salmon and Salmon Roe

👨‍🍳 Method

For the Crepe Batter

1. 1
   Whisk the eggs, milk and melted butter with the salt in a bowl, add the flour and mix to a smooth batter.

   BowlWhisk
2. 2
   Let the batter rest for 20 minutes.
3. 3
   Heat a flat pan and grease lightly with the fat.

   ⚙ Greased Flat PanStoveFrying pan

   💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
4. 4
   Pour in a small ladle of batter and swirl the pan into a thin, even layer.

   Ladle

   💡The first crêpe almost always gets tossed: it tests the heat of the pan and the amount of batter.
5. 5
   Fry about 1 minute, until the edges dry and brown lightly, flip and fry 20–30 more seconds. Repeat until the batter is used up.

   Stove

To assemble

1. 6
   Let the crêpes cool.
2. 7
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3. 8
   Brush the salmon with the soy sauce.

   Pastry brush
4. 9
   Bake 12 minutes, until the salmon flakes easily with a fork. Let cool and break into small flakes.

   ⚙ BakingOvenBakeware

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
5. 10
   Mix the salmon with the mayonnaise and lemon juice into a thick spread that holds its shape.

   💡A thick spread in a thick strip along one side: a soft filling, or one spread over the whole crêpe, squeezes out of the roll when you slice it.
6. 11
   Lay a crêpe on a work surface and top with a nori sheet, trimmed to the size of the crêpe if needed. Spread a quarter of the filling in a thick strip along the near edge and roll up tightly into a log.
7. 12
   Wrap each log in plastic wrap and chill for 30 minutes. The nori softens slightly and holds the roll closed.

   Plastic wrapRefrigerator
8. 13
   Cut each log into 5 slices with a sharp knife.

   KnifeCutting board

   💡Slice with a sharp, wet knife, in a sawing motion rather than pressing down: that way the roll keeps its round shape.
9. 14
   Top each slice with a little of the sour cream, salmon roe and green onion and serve cold.