Smoked Salmon Crepe Rolls - cooking recipe

Ingredients

2 medium eggs
300 ml milk
200 g plain flour
2 tbsp frozen chopped herbs
4 tsp vegetable oil
250 ml soured cream
2 tsp creamed horseradish
400 g smoked salmon slices
1/2 tsp pink peppercorns, lightly crushed (optional)

Preparation

To make the crepes, whisk together the eggs, milk, flour and dill in a bowl until smooth. Season with salt and freshly ground black pepper. Let stand for 10 mins. Heat 1 tsp of the oil in a 10 inch frying pan and pour in 1/4 of the batter. Swirl the pan to coat it and cook over medium heat until the crepe is just set and golden on the underside. Flip and cook for 1 more min. Slide the crepe onto a sheet of parchment paper and make 3 more pancakes. Leave to cool.
To assemble, mix the sour cream and horseradish together in a bowl and season to taste. Spread some on each crepe then top it with smoked salmon slices. Roll the crepes and cut them into 1 inch pieces. Serve on a platter sprinkled with the pink peppercorns, if using.