Pancake wraps with smoked salmon

Ingredients for 6 servings:

• 100 g flour
• 100 ml milk
• 5 tbsp water
• 2 eggs
• 1 pinch of salt
• 4 tbsp vegetable oil, neutral in taste, for frying
• ½ bunch chives
• 150 g double cream (crème légère)
• 1 tbsp horseradish, grated (jar)
• 1 tbsp lemon juice
• Salt
• pepper
• 300 g smoked salmon

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Place the first five batter ingredients in a bowl and mix into a smooth batter. Allow to swell for about 15 minutes. Then heat the vegetable oil in a pan. Fry six pancakes one after the other and let them cool. Wash the chives and shake dry. Set aside 12 sprigs and cut the rest into fine rolls. Mix with the crème légère and horseradish. Season to taste with lemon juice, salt, and pepper. Spread some of the crème légère on each pancake. Top each with 50g of the smoked salmon, then spread some more crème légère on top. Roll up the wraps individually and wrap tightly in cling film. Chill for about 1 hour. Before serving, unwrap and cut once across the middle. Tie a sprig of chives around each wrap, tie a decorative bow or knot, and serve.