Ingredients

• 150 grams Buckwheat flour
• 50 grams All-purpose flour
• 500 ml Milk
• 2 large Eggs
• 30 grams Melted butter
• 1 pinch Salt
• 250 grams Cream cheese (Philadelphia style)
• 100 grams Crème fraîche or plain Greek yogurt
• 200 grams, fillet, flaked Quebec smoked trout (or smoked arctic char)
• 50 grams, drained and chopped Pickled samphire
• 2 tablespoons, chopped Fresh dill
• 2 tablespoons, chopped Fresh chives
• 1 tablespoon Lemon juice
• to taste Freshly ground black pepper
• a few Fresh dill sprigs
• a few (optional) Juniper berries

Instructions

1. 1

   **Prepare the crêpe batter:** In a large bowl, mix the buckwheat flour and all-purpose flour with the salt. In another bowl, whisk together the milk, eggs, and melted butter. Gradually incorporate the wet ingredients into the dry ingredients, whisking until a smooth and homogeneous batter is obtained. Let rest for 30 minutes in the refrigerator.

2. 2

   **Cook the crêpes:** Heat a lightly oiled non-stick crêpe pan over medium heat. Pour a ladleful of batter and tilt the pan to evenly coat the bottom. Cook for 1-2 minutes on each side, until the edges are golden. Repeat until all the batter is used (you should get about 8-10 crêpes). Let cool.

3. 3

   **Prepare the filling:** In a bowl, mix the cream cheese and crème fraîche (or Greek yogurt) until smooth. Fold in the flaked smoked trout, chopped samphire, dill, chives, and lemon juice. Season generously with pepper.

4. 4

   **Assemble the crêpe cake:** Place one crêpe on a large serving plate. Spread an even layer of filling. Cover with another crêpe and repeat the process until all crêpes and filling are used, finishing with a crêpe on top.

5. 5

   **Chill and serve:** Cover the crêpe cake with plastic wrap and refrigerate for at least 1 hour to allow it to firm up and the flavors to meld. Before serving, garnish with a few fresh dill sprigs and juniper berries if desired. Cut into wedges like a cake.