Ingredients

Steps

• Sieve the flour and salt into a bowl.
• Whisk in the egg and milk to form a smooth batter.
• Rest the batter for at least one hour.
• Heat oil in a non-stick frying pan.
• Fry thin pancakes for 30 seconds per side until light brown.
• Cool the cooked pancakes completely.
• Spread each pancake with crème fraîche and season with pepper.
• Sprinkle with chives and layer with smoked salmon.
• Roll the pancakes into cylinders.
• Slice each roll into four pieces and serve with salad leaves.