Summary

Ingredients

For the batter: (wraps)

• 100 g flour
• 100 ml milk
• 5 tablespoon water
• 2 egg (s)
• 1 pinch (s) salt
• 4 tablespoon vegetable oil, unflavored, for frying

For the filling:

• 0.5 ½ bunch chives
• 150 g double crème (crème léère)
• 1 tablespoon horseradish, grated (glass)
• 1 tablespoon lemon juice
• salt
• pepper
• 300 g salmon, smoked

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Instructions

1. Put the first five dough ingredients in a bowl and stir to form a smooth dough. Let this soak for about 15 minutes.
2. Then heat the vegetable oil in a pan. Bake six pancakes one after the other and let them cool down.
3. Wash the chives and shake dry. Put 12 stalks aside, cut the rest into fine rolls. Mix with the crème légère and the horseradish. Then season with lemon juice, salt and pepper to taste.
4. Spread part of the cream on each pancake. Cover each with 50 g of the smoked salmon, then spread some cream on top. Now roll up the wraps individually and wrap them tightly with cling film. Chill for approx. 1 hour.
5. Unwrap before serving and cut once across the middle. Tie a stem of chives around each wrap, close it with a decorative bow or knot and serve.