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• Mix eggs, milk, flower, vanilla sugar, salt and melted butter thoroughly. 
• Let the crêpe doe rest for 15 minutes and add the minced kelp. 
• Fry the crêpe doe in a big pan on medium heat. 
• Add fresh or smoked salmon, cream cheese, green asparagus and some fresh herbs. 
• Increase the heat for one minute, then sprinkle some lemon juice on top and fold up the sides of the crêpe.