Crêpe

A paper-thin Breton buckwheat or sweet flour crêpe cooked on a billig griddle and filled to order on the street.

Ingredients

• 700g beef chuck
• 1 cup baguette
• 2 tsp sliced shallots
• 2 tsp bay leaves
• 3 tbsp extra-virgin olive oil
• 1 cup pearl onions, sliced
• a handful of fresh chives, chopped
• lemon zest, for serving

Instructions

1. 1

   Prepare the baguette base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the sea bass fillets, ripe tomatoes, sliced shallots, and cracked black peppercorns, mixing well so everything is evenly seasoned.

3. 3

   Heat extra-virgin olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the baguette until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the sea bass fillets mixture until cooked through and lightly charred at the edges, about 5 mins.

6. 6

   Assemble by layering the baguette with the filling, a spoonful of Dijon mustard, and a scattering of chives.

7. 7

   Add a final touch of crème fraîche for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra Dijon mustard on the side for dipping or drizzling.

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