BLANC

Dill Crepes: 1/2 tsp. salt 1/4 tsp. pepper 1/2 c. water 2 tbsp. minced dill Corn oil 1 egg 1 egg yolk 1/2 c. milk 1/2 tsp. grated lemon rind

Combine the flour with the salt and pepper. Beat together the egg, egg yolk, milk, water, lemon rind and dill. Make a well in the dry ingredients and pour in the wet ingredients. Whisk to combine well. Batter will have consistency of heavy cream. Brush a crepe pan (7 inches across the bottom) lightly with corn oil. Heat until quite hot but not smoking. Pour in about 3 tablespoons of batter and quickly swirl to coat the bottom evenly. Cook until surface bubbles and bottom is lightly browned and can be easily lifted from the pan. Turn the crepe with a spatula and brown the other side. Continue with the rest of the batter.

BEURRE BLANC:

1 c. dry white wine
1/3 c. minced shallots
1/2 tsp salt
1/4 lb. butter, softened
1/2 c. white vinegar
2 c. heavy cream
1/4 tsp. pepper

Follow procedure for basic Beurre Blanc. Keep warm or make up to a day ahead without adding the butter. Bring to a boil just before serving, adding the butter off the heat at the end.

ASSEMBLY:

1/4 c. vinegar
3 oz. very thinly sliced smoked salmon
6 eggs
Sprigs of dill

Preheat oven to 375 degrees. Warm the sauce and have ready a large pot filled with 4 inches of simmering water and the 1/4 cup of vinegar. Put the crepes lighter sides up on a baking sheet. Top each with 1/2 ounce of smoked salmon. Crack the eggs into the simmering water and poach to taste (2 to 4 minutes). Transfer the eggs with a slotted spoon to paper toweling to drain and then set each egg in the center of a crepe. Fold opposite sides of the crepe over so that they meet in the middle. Reheat in the oven for 3 to 4 minutes. Transfer to warm individual plates. Pour 2 ounces of the beurre blanc over each portion and garnish with a sprig of fresh dill. Serve at once.

For an extra special touch, garnish each portion with a dab of caviar. Instead of wrapping the eggs in crepes, serve them on a bed of cappellini (use 1/2 lb. dried or 3/4 lb. fresh for 5 servings) tossed with a little butter, pepper, minced dill, and slivers of smoked salmon. Top with Beurre Blanc. Substitute scrambled eggs for the poached eggs.