Mille Crêpe with Smoked Salmon and Cream Cheese

240 g Milk
1 whole egg
55 g all-purpose flour
1 pinch of sugar
1 pinch of salt
Butter ( to start cooking )
Mix all the ingredients well in a bowl using a whisk until smooth. Cook in a 10-inch skillet over medium heat lightly brushed with butter, place a ladle of the mixture in the skillet just enough to cover the surface of the skillet, brown on both sides. Set aside on a plate and repeat until all the mixture is used up. (Should have a minimum of 5 pancakes.)

Cream Cheese Blend

STEP 01
500 g Cream cheese 150 g Whipped cream 35% With a spatula, mix the cream cheese (ideally room temperature) in a bowl and add in cream. Keep aside.
STEP 02
800 g Royal Harbour Smoked Salmon Assembly: Line an 8-inch cake pan with plastic wrap and line the top with slices of Royal Harbor smoked salmon, lining the bottom and edges. Start by placing a crepe then spread a thin layer of the cream cheese mixture in the bottom and cover evenly with the Royal Harbor Smoked Salmon. Repeat the sequence, pancakes, cream cheese mixture and Royal Harbor smoked salmon until the pan is filled. Note it is important to finish the last layer of the mille-crepe with a crepe at the very end. Cover with plastic wrap and chill in the fridge for 1 hour. Portion and serve.

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