"For me it's a fun thing, French style crepes," he said.
So you'll find flavors of his native Norway like the shrimps or lingonberries or herring. There's the popular crepe du nord, it begins, like all crepes there do, with a buckwheat batter. Then fresh eggs are lightly scrambled and placed on top of the crepe. It's folded and it's topped off with Norwegian smoked salmon, dill dressing and fresh chives grown on the chef's farm, which serves all his restaurants.
But, there is more to the restaurant than just crepes. Crepes are on one side, but there is a whole other side.
At Smorgas Chef it's all about Scandinavian. The two restaurants share a hallway and you can order from either menu. Smorgas Chef has outdoor seating on charming Stone Street.
Crêpe Du Nord Recipe (serves 1)
Smoked Salmon, Scrambled Egg, Dill Crème
1 buckwheat crepe (recipe for crepe below)
For crepe filling
Soft scramble 2 large eggs, whisked with 2 Tbsp cream
Top with fresh chopped chives (1 tsp)
Place the scrambled egg on center of the crepe, and fold accordingly.
Top the crepe with thinly sliced Norwegian or other high-quality smoked salmon (about 2 oz)
Top with 2 Tbsp dill dressing (recipe below)
Garnish with more chives and lemon twist.
SAVORY BUCKWHEAT CREPE BATTER
2 cups whole milk
1 tablespoon sugar
½ tsp salt (kosher salt preferred)
4 tablespoons unsalted butter, melted
1/2 cup buckwheat flour
3/4 cup flour
3 large organic eggs
1 cup mayo
3 cups sour cream
1/3 cup fresh lemon juice
zest of 1 lemon
¼ tsp cayenne
½ cup finely chopped dill
s&p to taste