Ingredients: Crepe batter: • 2 eggs • 1 cup flour • 2 cups milk • 1 teaspoon cornstarch • 1 tablespoon oil Filling: • Creme fraiche • Salmon caviar • Chopped chives Directions: Mix the ingredients for the crepe batter. Heat a pan. When hot add a small click of butter, let melt until almost golden brown. When fully melted and spread add 2-3 tablespoons of batter (the first 2-3 crepes will be the testers. The amount of batter added depends on how thick you want the crepe as well as the size of the pan). When the crepes are done top them with salmon caviar, sprinkle with chives, roll and serve.