3 large eggs
1 cup creme fraiche, plus more to garnish
¼ cup all-purpose flour
¼ cup unsalted butter, melted
2 tbs canola oil, plus more for cooking
1 tsp kosher salt
1 cup fresh or frozen peas, thawed
4 ounces smoked wild salmon
salmon roe, for garnish
edible flowers (optional)
In a medium bowl, combine the eggs, creme fraiche, flour, butter, canola oil, and salt. Whisk until smooth, then add the peas, stirring well to combine (you do not need to blanch the peas before adding them to the batter).
Heat a lightly oiled small-medium non-stick skillet over medium heat. Using a ladle, add ¼ cup batter to the skillet. Once golden brown on the bottom, flip and cook about 2 minutes longer, until the batter is cooked through. Continue, working in batches.
Once done, serve with more creme fraiche, smoked salmon, salmon roe, micro-greens, and edible flowers.