Summary

Ingredients

For the crepes:

• 250 g flour (wheat flour type 405)
• 2 egg (s)
• 200 ml milk
• 2 tablespoon butter, melt
• ml water
• salt

For the filling:

• 200 g salmon, pickled
• 1 small onion (s)
• some dill
• 1 teaspoon mustard
• 5 tablespoon tartar sauce

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Instructions

1. Mix the flour, eggs, butter, milk and water into a smooth, fairly runny batter. Heat some butter in a non-stick pan (24 cm) and add a small ladle of batter. Swivel the pan so that the dough is evenly distributed thinly. Bake until the top becomes matt, then turn and bake the other side in the same way. Layer the crepes on top of each other, set aside.
2. Chop the dill. Cut the salmon and onion into very fine cubes. Mix with mustard and tartar sauce. Season to taste with salt and pepper.
3. Spread the crêpes with the filling thinly and roll them up tightly. Cut the rolls diagonally into small pieces.
4. Tip: Make the rolls a day earlier and put them in the fridge, then it`s easier to cut them into pieces.