Egg Crêpe and Smoked Sausage Salad

Cooking method

1. Step 1:

   

   How do you make egg crêpe and smoked sausage salad? Gather your ingredients. Either potato or corn starch works for the crêpe batter. Use a medium cucumber and large (grade A) eggs. If your garlic cloves are small, use two instead of one. If you already have ready-made thin crêpes, use those — then the salad comes together in just minutes.

2. Step 2:

   

   If you don't have crêpes ready, start by making them. Wash the eggs with soap. In a deep bowl, whisk the eggs with a pinch of salt — no need to whip them to a foam.

3. Step 3:

   

   Sift the starch into the eggs a little at a time and mix until smooth. Sifting keeps lumps from forming, which are hard to break up later. The batter should be about the consistency of heavy cream; if it's too thick, add a little water. Pour in the vegetable oil, saving a bit to grease the pan, and mix until smooth.

4. Step 4:

   

   Use a crêpe pan or whatever pan you like for thin crêpes. Heat it until hot and brush it with oil. Pour a little batter into the center and swirl and tilt the pan to spread it across the bottom. Cook the crêpes over medium heat on both sides until lightly golden.

5. Step 5:

   

   I ended up with 4 crêpes. The exact number doesn't matter for this salad — make as many as the batter allows. Grease the pan with a little more oil as needed if the crêpes start to stick. Let the finished crêpes cool completely.

6. Step 6:

   

   Wash the cucumber, pat it dry, trim off the end, and cut it into matchsticks. Unwrap the sausage and cut it into matchsticks as well, like the cucumber. Peel the garlic and mince it however you like — I put it through a press.

7. Step 7:

   

   Stack the cooled crêpes on top of one another and roll them into a tight log. Slice the log crosswise into thin, long strips, like noodles.

8. Step 8:

   

   Combine all the ingredients in a salad bowl and toss. Dress the salad with mayonnaise just before serving. Enjoy!