Smoked Salmon Crepes Rolls - cooking recipe

Ingredients

1/2 cup all-purpose flour
1 None egg, lightly beaten
1 cup 2% milk
None None melted butter, to grease
2/3 cup creme fraiche or sour cream
8.75 oz smoked salmon, sliced
1 bunch fresh chives, chopped

Preparation

To make the batter, sift flour with pinch of salt into a bowl. Whisk in egg. Add 1/2 cup milk and mix until smooth. Add remaining milk. Set aside for 30 mins.
Heat an 8 inch nonstick frying pan over medium heat. Brush with butter. Add 1/4 cup batter, tilting pan to coat base. Cook for 1 min, until bubbles appear. Flip and cook for 1 min. Repeat with remaining batter to make six pancakes.
Place a double layer of plastic wrap on a clean work surface. Top with 2 pancakes, side by side, overlapping slightly to form a rectangle. Spread 1/3 of the creme fraiche over pancakes, top with 1/3 of salmon and 1/3 of chives. Roll up tightly, using plastic wrap as a tool. Repeat with remaining ingredients to form 3 long rolls. Wrap each in plastic wrap and chill for 30 mins.
Cut into 1 inch slices and serve.