1. In a bowl, whip the cream with an electric mixer to obtain firm peaks. Set aside.
2. In a food processor, beat the egg whites until stiff peaks form. Set aside.
3. In a bowl, mix the flour and baking powder. Add the egg yolks and mix with a whisk. Add the milk and mix. Then gently fold in the beaten egg whites. Add the whipped cream using a spatula. Season with salt.
4. In a non-stick pan, heat the oil. Pour small amounts of batter into the pan. Cook the small crepes over low heat for 45 seconds on each side or until they slide in the pan. Transfer to a rack and let cool.
5. Meanwhile, heat a pan without fat. When the pan is very hot, place the salmon strips. Flip the strips after 45 seconds and cook for 1 minute. Cut into cubes. Season with salt.
6. Place a spoonful of sheep’s milk cheese on each small crepe. Top with a cube of pan-seared salmon.
7. Decorate with shoots, zest, and basil. Serve immediately.