Title: Wattleseed Crepes
Categories: Side Australian Pancake Smoke Salmon
Yield: 4 Servings

150	g	(1 cup) plain flour
2	ts	Wattleseeds
2		Eggs
1		Yolk
100	g	Butter melted and cooled
1	c	Milk
		Smoked salmon, to serve
		Kangaroo prosciutto, to
		Serve
		Rocket sprigs, to serve

Combine flour, wattleseeds and a pinch of salt in a bowl and make a well in the centre. Whisk eggs and egg yolk until just combined. Add to flour mixture and stir to combine. Add butter and enough milk to form a batter the consistency of thin cream. Stand for 1 hour. Heat a seasoned crepe pan and grease with a little butter. Pour in enough batter just to cover base, swirling pan and pouring out any excess. Cook over medium to high heat until golden. Turn and cook the other side. Remove from pan on to a plate. Repeat with remaining mixture, stacking crepes as they cook. Wrap crepes around smoked salmon or kangaroo prosciutto and sprigs of rocket. Makes about 25. Bon Appetit - Exec.Chef Magnus Johansson

Source: Australian Gourmet Traveller Aug'94

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