Sausage and Bacon Crepe with Sour Cream Sauce

Place the sour cream in cheesecloth and hang it in the refrigerator to drain. Leave for at least 3 hours, or preferably overnight. Add the sparkling mineral water, flour, sugar, salt, and sunflower oil to a blender and blend until smooth. Strain the mixture through a fine sieve to achieve a smooth consistency. Pour the batter into a moderately heated crepe pan and cook on both sides.

Place the bacon ham in a cold pan and heat over medium heat. Once the bacon is partially browned, add the Lyon-style sausage and continue cooking until both are nicely browned.

Fill the crepe with finely grated Gouda cheese, Lyon-style sausage, and family-style bacon ham. Serve with the chilled, strained sour cream.