Cream Cheese and Tomato Crepes
Mix mineral water, cream, egg, flour, 1 pinch of salt and 1 tablespoon chives. Heat clarified butter in two pans and fry batter into two crepes until golden brown.
For the filling, rinse tomatoes and cut into small pieces. Puree tomatoes with cream cheese and season with salt. Stir remaining chives into filling and spread on crepes. Roll up crepes and tie with chives if desired to serve.