THREE STEPS TO DELICIOUS
Yummy recipes from just 3 ingredients. This week:
HERBY SALMON CREPES SERVES 2 1. Put a large frying pan (approx 25cm diameter) over a medium heat and grease it with a little butter.
2. In a jug or bowl, whisk the eggs with 120g of the cream cheese until smooth and creamy.
3. Break up the salmon into flakes using your fingers and mix half into the crepe batter.
4. Pour half the batter into the hot, greased pan and swirl it around until it completely covers the base. Leave to cook for a couple of minutes before gently flipping to the other side. Keep the crepe in a warming shelf or cool oven while you repeat with the second half of the batter.
5. Serve hot, with spoonfuls of the remaining cream cheese and flakes of salmon, topped with a few grinds of coarse black pepper. These are best eaten on the day they’re made.