Dill crepes with shrimp

00870 Dill CREPES with SHRIMP for 6 PEOPLE INGREDIENTS 1/2 sachet of yeast, 30 cl of milk, 125 g flour, 1/2 teaspoon of salt, an egg, an egg white, 5 cl of fresh cream and a sprig of dill, butter.

for the garnish: sour cream 100 g, 250 g 250 g cherry tomatoes, cooked shrimp, 50 g of salmon ROE.

Dissolve yeast in 5 cl warm milk and let it stand for 10 minutes.

Sift the flour into a bowl, add the salt and formed a recess.

Beat the egg yolk with the yeast and pour the mixture into the flour.

Stir with the whisk slowly pouring the rest of milk and cream, warm.

Let rise 1 hour at room temperature.

Whip the egg whites until foamy, and blend the pasta, add the chopped dill.

Let the dough rise again for 20 minutes.

Split gaskets in 4 bowls: the sour cream in a bowl, sliced the tomatoes-cherry and put them in the second, the third salmon eggs and shrimps in the fourth.

Cook the crepes, one by one, on a small frying pan greased with butter and garnished according to your wishes.