Smoked Salmon Crepes - cooking recipe

Ingredients

1/2 cup all-purpose flour
1 medium egg, beaten
1/2 cup milk
2 tsp vegetable oil, divided
3.5 oz smoked salmon slices
5 oz sour cream
2 tbsp fresh chopped chives
4.25 oz cucumber, thinly sliced
1 None pimento stuffed olive, halved
None None lemon wedges, to garnish

Preparation

Sift the flour into a bowl and make a well in the center. Gradually whisk in the egg and milk to make a smooth batter. Season with salt and freshly ground black pepper.
Heat half the oil in a large frying pan and add half the batter. Swirl the pan to spread the batter in a thin even layer and cook for 1-2 mins on each side until just golden. Remove and keep warm. Use the remaining oil and batter to make a second crepe.
Finely chop half the smoked salmon slices and mix with the sour cream and most of the chopped chives. Spread half of this mixture over half of each crepe then top with the rest of the smoked salmon slices. Fold over the top half of each crepe and arrange the sliced cucumber, and olive halves on top to resemble fish scales, tails and eyes. Garnish with the rest of the chopped chives and lemon wedges. Serve the rest of the sour cream mixture in a small bowl.