Spicy Stuffed Crepe Rolls

For the crepes, mix eggs, flour, salt, sugar, water and oil together until smooth. In a non-stick pan with a little oil, cook each crepe until golden brown. Set aside.

For the tomato-goat cheese stuffing, rinse tomatoes, cut in half, remove the core and cut into small cubes. Peel garlic and chop fine. Rub garlic with a little salt on a board until a paste forms. Rinse basil and chop fine. Crumble goat cheese. Mix tomato, garlic paste, basil, and oil together. Season with salt and pepper and let sit 5 minutes to combine. Add goat cheese and stir.

For the olive stuffing, chop olives fine. Peel garlic and chop. Rinse basil and chop fine. Mix olives with garlic, basil, oil and cayenne pepper to taste.

For the salmon caviar filling, cut the salmon into thin strips and sprinkle with lemon juice. Cut chives into small disk. Mix salmon, caviar, chives and oil and let sit.

For the vegetable filling, peel potatoes, avocado and cucumber and cut into very small cubes. Peel onion and chop fine. Blanch the tomatoes in boiling water, peel, remove the core and cut into small cubes. Season vegetables to taste with salt, pepper, oil and vinegar. Mix well and let sit a few minutes.