Crispy Salmon Crêpe Rolls

Ingredients

• 250 ml milk (1.5% fat)
• 125 g flour
• Salt
• 2 Eggs
• 0.5 bunch dill
• 250 g cream cheese (0.2% fat)
• 20 ml whipping cream (2 tbsp)
• a splash lemon juice
• 1 tsp horseradish (jar)
• Pepper
• 5 g Butter (1 tsp)
• 400 g smoked salmon (sliced)
• 16 wooden skewers

Instructions

1. 1.

   Whisk milk with flour and a pinch of salt until smooth. Stir in eggs and let the crêpe batter rest for 15 minutes.

2. 2.

   Meanwhile, wash dill, pat dry, and finely chop the tips. Mix cream cheese with whipping cream, lemon juice, and horseradish; season with salt and pepper, then fold in the dill.

3. 3.

   Melt butter in a pan. Cook portions of the batter over medium heat, each crêpe taking 4–5 minutes.

4. 4.

   Spread slightly cooled crêpes with the cream cheese mixture, top with salmon slices, roll up, cut into 16 rolls, and secure with wooden skewers.