Apician Crêpes from The Game Cookbook by Clarissa Dickson Wright and Johnny Scott

Ingredients

• 1 cup pine nuts or slivered almonds
• 2 tablespoons olive oil
• 1½ pounds cooked game or salmon
• ½ teaspoon ground pepper
• ¼ cup sweet sherry flour
• ¼ cup milk
• pinch of salt
• 1⅔ cups flour
• 3 eggs
• ¼ cup water
• ½ teaspoon celery seeds or lovage seeds (or use cumin)
• 2½ cups stock
• ¼ cup white wine
• butter