Salmon Crepes

Directions

1. 1
   Mix salt with flour and add the eggs until you get thick paste.
2. 2
   Then pour in cold milk slowly while whisking, to prevent formation of lumps.
3. 3
   Add melted butter and let rest 1 hour.
4. 4
   Heat a non-stick pan and brush with melted butter, pour enough batter to coat the bottom of the pan and cook on medium heat until brown, 2 to 3 minutes, flip around and cook 1 or 2 minutes more.
5. 5
   Bring the wine to a boil with salt, pepper, tarragon stems and some butter.
6. 6
   Place the salmon in it and cook until it starts to fall apart and the white albumen of the fish starts to appear.
7. 7
   Remove fish, crumble it.
8. 8
   Add fresh tomatoes or already made tomato sauce to the cooking liquid, reduce until in coats the back of a spoon nicely.
9. 9
   Add the chopped tarragon leaves at the end.
10. 10
    Place the fish back in the sauce and fill each crepe with a small amount of filling and roll.
11. 11
    Place each crepe on a plate and cover with 2 or 3 tablespoons of left over salmon filling.
12. 12
    Garnish with chopped hard-boiled eggs.