Cheese Crepes with Cucumber and Fennel Salad

Rinse, trim and cut cucumber and fennel into fine strips.

Combine lemon juice, salt, pepper and 3 tablespoons oil and marinate cucumber and fennel in a bowl.

For the crepes, combine flour, milk, eggs and salt into a smooth batter. Let rest for 30 minutes. Grease a nonstick skillet lightly with oil. Spread batter in a circle and bake until golden brown on both sides. Continue cooking crepes in this manner and place in a shallow baking dish side by side.

Sprinkle with nuts and cheese and bake in a preheated oven (electric oven: 250°C, gas cooker: level 4-5) (approximately 475°F) until the cheese is melted.