Crêpes with Caviar, Smoked Salmon and Dill Cream Sauce

Chef notes

I'm from France but live and have grown my businesses from the ground up in Aspen, Colorado. This recipe is the perfect melding of those two worlds. It's savory, salty, decadent and lives up to its title of "bougie" crêpe.

Technique tips: The crêpe cooks quickly! Make sure you don't walk away from the pan so your crêpe doesn't burn. The batter can be made ahead of time and refrigerated for up to 7 days.

Swap options: If you don't like caviar, simply don't use it! This crêpe is magnifique without caviar, and you can bump up the flavor by adding pickled red onion or capers, too. Or, if you are looking for a less expensive alternative to caviar, you can substitute salmon roe. You can sub the milk for any dairy-free milk of choice. You can also swap out the flour for a gluten-free variety, if desired.