For Crepes (Makes 64)

• 4 cups whole milk
• 6 large eggs
• 3 cups all-purpose flour
• ¼ cup sugar
• 2 tbsp salt
• 1 tsp chopped chives
• 1 tsp chopped parsley
• 2 tsp toasted caraway seeds

For Filling

• 8 oz cream cheese, room temperature
• ½ tsp lemon zest
• 1 tbsp chopped chives

For (1) Napoleon

• 4 crepes
• 18 thin slices smoked salmon

Make Crepe Batter

1. Add milk and eggs to blender. Blend a few seconds until smooth
2. Add flour, sugar and salt. Blend until combined
3. Pass through fine-mesh strainer. Stir in toasted caraway seeds and herbs. Cover and refrigerate overnight

Cook Crepes

1. Set a nonstick pan over medium-low heat
2. Coat with nonstick cooking spray, then ladle about ¼ cup batter into the pan, immediately swirling the pan to spread the batter toward the edges
3. Cook one minute on the first side. Flip, and cook 30 seconds. Remove to a plate, set aside and repeat with remaining batter. Note: each napoleon only requires 4 crepes, but the batter yields up to 64 crepes. Cook the crepes stack the excess, wrap well in plastic and freeze for up to one month

Make Herbed Cream Cheese

1. In a medium bowl, mix together cream cheese, lemon zest and chives

Stack & Slice

1. Spread a couple tablespoons of cream cheese on the top of one crepe. Layer about 6 slices of salmon atop, sandwich with another crepe. Repeat this process twice
2. Using a plate or the bottom of a pan, press down on the stack firmly. Slice as desired (Louis cuts into bite-sized squares)