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Dill Crepes with Smoked Salmon ~Sweet & Savory by Shinee


For Dill Crepes:
0.7oz (20gr) fresh dill
2 large eggs, at room temperature
1 tablespoon sugar
½ teaspoon salt
2 cups (480ml) whole milk
1 ½ cup (190gr) all-purpose flour
1 teaspoon baking powder
2 tablespoon vegetable oil

For Filling:
¼ cup (60gr) sour cream
¼ cup (60gr) mayo
½ teaspoon ground black pepper
3.5oz (100gr) smoked salmon*



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