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Champagne Crepes with Smoked Salmon

5 eggs
1 tbsp sugar
325 ml champagne
30 g butter, melted
150 g flour
salt

30 g butter
300 ml sour cream or creme fraiche
1 tbsp horseradish
20 thin slices of smoked salmon

Blend eggs, sugar, champagne, melted butter, flour and a pinch of
salt in blender. Strain and leave to rest for an hour.

In a shallow frying pan, melt a little butter, add enough mixture
for one pancake, heat gently until golden, turn and cook other
side. Add a little more butter, swirl, and repeat process until
batter is finished, layering crepes with waxed paper. You need 11
thin crepes about 8" in diameter.

Whip sour creme with horseradish. Spread an icing of cream on a
crepe and top with two slices of salmon. Then another crepe, and
continue until you've finished the stack. Cover in plastic wrap
and chill.

To serve, cut straight through layers as if slicing a cake. Serves
6.

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