40g of flour
40g of butter
1 grated nutmeg
80g cream cheese (like Philadelphia)
Sprigs of dill
150g smoked salmon
Beat the eggs and stir in the flour with the milk, nutmeg and a pinch of salt. Stir and add the melted butter. Cook the crepes in a frying pan and put them in a dish.
Work the cheese with a little finely minced dill. Spread the cream cheese on pancakes, spread over smoked salmon and roll the whole thing. Wrap rolls in plastic wrap and place in refrigerator to cool. Before serving, remove the foil and cut the rolls into slices you place on a serving dish and garnish with two sprigs of dill.