Savory Crêpes with a Vegetable Filling

In a bowl, whisk together the flour and salt. Stir in the eggs and milk to make a smooth batter.

To make the crêpes, heat some butter in a crepe pan and pour in some batter. Tilt the pan to distribute the batter evenly. Let the crêpe cook on the first side for a moment, then turn and finish cooking on the second side. Transfer the crêpe to a plate once it is finished cooking and keep warm in an oven preheated to 80°C (approximately 175°F). Repeat until all of the batter has been used. Add more butter to the pan as necessary.

Rinse and trim the snow peas and cut in half crosswise or into thirds. Rinse and trim the radishes and cut into matchsticks. Rinse and spin dry some of some radish leaves and cut into strips.

Heat the sunflower oil in a wok. Add the snow peas and stir fry until hot. Add the radishes and stir fry briefly. Add the soy sauce, rice wine, sesame seeds, and radish leaves. Season with pepper.