Salmon & Leek Stuffed Crepes

Cut the top off the shell of 3 eggs, sprinkle them with Chefclub egg spice mix. Line 3 cups with cling wrap, place the spiced eggs in each cup and close the cling film over the egg. Cook the eggs in boiling water for 2 minutes and 30 seconds. Set aside.

Mix the milk, the rest of the eggs and the flour until you obtain a smooth batter and set it aside. Cut the root of a leek, shred the white of the leek with a fork and remove the center of the leek. Pour a ladle of crepe batter, cut pieces of leek on the pancake while it cooks, repeat the process 3 times.

Cut the rest of the leeks into pieces, cook them in a hot pan with a drizzle of olive oil, add the butter and cook for 10 minutes. Add mustard, heavy cream, season with salt and pepper. Cook over low heat to obtain a leek fondue.

Line 3 the cling wrap and cover with 2 slices of smoked salmon. Place the leek fondue and the poached eggs in the centre, cover with the leek fondue. Fold the cling wrap to form a ball and unmold the salmon on a plate. Place the salmon in the center of the savory crepes and close the crepes around the salmon. Secure the end of the crepes with a toothpick, repeat the process to have 3. Place the crepes on a plate with lettuce and cherry tomatoes. Sprinkle with Chefclub garlic and herb spices. Serve and enjoy!