by Chef Marvin Gauci
Take this list with you to any of our 8 supermarkets:
Whisk the milk and egg together, then add the flour little by little, whisking after each addition until you have a smooth batter.
Season the batter with salt & pepper.
Refrigerate for at least half an hour.
Heat your frying pan on a medium-to-high heat. Add a little drop of oil and wait until the pan is very hot before you add two spoons of batter.
Cook for around 3 minutes on one side, then flip until the other side is cooked too.
Lay out the crepes and spread with the mascarpone cheese.
Add a layer of smoked salmon and sprinkle some rucola on top.
Cut up the chives and sprinkle over the crepes together with some dill and ground black pepper.
Roll up the crepes and place in a baking dish. Mix the fresh cream and the polpa in a bowl and spread over the crepes.
Bake in a heated oven (200 degrees) for around 10 minutes and serve.