Summer wrap with avocado, mango & salmon

Method

1. Preheat the oven to 220°C.

2. Put the Soignon Chevres Chauds in the oven for 12 minutes.

3. Thinly slice the avocado, mango, and tomato.

4. Heat the crepes in a dry frying pan.

5. Spread a spoonful of crème fraîche over each crepe.

6. Place the smoked salmon on top of the crepe with a few slices of avocado, mango, and tomato.

7. Drizzle with lime juice, sprinkle with dill and season to taste.

8. Then place 2 pieces of Soignon Breaded cheeses on top of each crepe.

9. Add a squeeze of lime juice, dill, and pink pepper to the remaining crème fraîche. Roll up the crepe and serve with the crème fraîche dip.