Crêpes with Soup Green Filling

Preheat the oven

Stir flour, milk and a little salt, swell for half an hour.

Fold in eggs. Rinse greens, grate coarsely. Melt 100 g butter to the side and cool. Heat 50 g butter in a frying pan, sauté the greens until just tender, season with salt, pepper and a little grated lemon and set aside with the lid closed.

Heat clarified butter in a frying pan and bake eight crêpes with the batter. The batter should be thin perhaps add milk.

Fill the crêpes with the greens and place them in a greased gratin dish. Add the egg yolks, white wine and butter drop by drop at the beginning and then in a thin stream, stirring continuously.

Chop the chives, dill, parsley and fold into the sauce. Season with salt and pepper.

Bake on the middle shelf.

Serve with: a dry white wine

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