Delicate thin smoked eel crepes
1 cup whole milk
1 cup flour
3 large eggs
7 tablespoons unsalted butter, melted, divided
1/4 teaspoon fine sea salt
Put the milk, flour, eggs, 5 tablespoons of the melted butter, salt in a blender. Blend until very smooth. Set aside at room temperature for about 30 minutes. Set a 10-inch nonstick frying pan over medium heat. Working quickly, pour 1⁄4 cup batter on the pan, lifting and rotating it clockwise, until the bottom is evenly covered with the batter. Cook about 1 minute until the crepe gets golden brown on the bottom. Carefully slide a heatproof spatula under the crepe and turn it over, continue cooking for 30 seconds, until it starts to brown in spots. Slide the crepe on the plate. Repeat with the remaining batter.
Cook the smoked eel tartar with avocado according to this recipe. Place 1 tablespoon of tartar onto each crepe, press it down a little, fold one side of the crepe up and over the filling, repeat with the other side. Fry them on a grill skillet from both sides. Serve immediately with salmon roe and parsley greens.
Cooking time – 45 min.