Crepes

1. To make the crepe batter, combine flour, salt, sugar and baking soda in a bowl. Add milk and stir until mixed. Add an egg and continue stirring until combined.
2. Warm a flat-bottomed pan over medium heat. Brush a tiny amount of butter on the pan (about ¼ tsp). You have the right temperature when the butter immediately bubbles up on the pan but does not produce smoke.
3. Pour a ladle of batter in the middle of the pan and swirl it around to cover the entire bottom of the pan. Fry for 1-2 minutes or until the bottom is golden and there is no wet batter on the top.
4. Flip over and fry for another 30-60 seconds or until golden brown on both sides.*

Lemon Garlic Cream Sauce

1. Melt the butter in a small saucepan over medium heat. Add the garlic and cook for one minute.
2. Add the flour and continue cooking an additional two minutes, stirring continuously.
3. Whisk in the heavy cream until fully incorporated. Bring the mixture to a simmer and cook until the sauce thickens slightly.
4. Stir in the lemon juice, zest and thyme. Season with salt and pepper to taste.

Smoked Salmon and Spinach Filling + Assembly

1. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for one minute.
2. Add the spinach and stir to coat with the oil. Cook until the spinach is wilted. Season with salt to taste.
3. Fill each crepe with sauteed spinach and slices of smoked salmon. Drizzle with lemon garlic sauce.