For the crepe batter:
250g wheat flour,
2 egg yolks,
1 tbsp. grape seed oil
1 tbsp. hazelnut oil
chopped fresh herbs.
Mix all ingredients, let stand 2 hours, then make the pancakes and cook the traditional way.
Stuff each pancake with a small filet of sole cooked in butter. Close with a small link (rod leek cooked in butter a few seconds).
Warm it up in the oven. Serve with a mix of mashed watercress, parsley and cream.