Directions

For the Crepes:

1. Put all ingredients in a blender and blend until smooth . Refrigerate for one hour.
2. Take the crepe batter out of the refrigerator. Place a small, very good non stick pan over medium low heat. Melt the butter in the pan and swirl it around to coat the entire surface. Pour a small amount of batter in the pan and simultaneously swirl to spread it around (this takes some practice, don't feel bad the first crepe never turns out right). When the edge of the crepe turns brown, use your fingers and a rubber spatula to flip it over. Cook for about one minute more and then turn your first crepe out onto a plate. Now your pan is seasoned and ready to go. Repeat this process, without adding more butter to the pan if you can, until you run out of crepe batter. If the crepes seem to be coming out too thick add more milk or water to the batter.

For the Salmon:

1. Slice salmon into long 1/2 inch thick sticks across the grain and toss with 2 tablespoons of the pumpkin seed oil. Toss the watercress with the remaining tablespoon of pumpkin seed oil.

Assembly:

1. Spread a thin layer of sour cream over the entire crepe. Place the salmon across the crepe off center. Top with water cress and sprinkle with the fine sea salt. Roll the crepe up snugly and set aside. Repeat. When all your crepes are rolled slice the ends off, slice them in half and then slice each half in two on the bias (diagonally). Turn each piece with pointy side up and arrange on a tray.