Snail crepes with smoked salmon filling

Ingredients for 4 servings:

• 50 g wheat flour
• 130 ml milk
• 2 eggs
• 1 tbsp oil
• 1 bunch dill, chopped
• 200 g cream cheese
• 2 tbsp crème fraîche with herbs
• 100 g sour cream
• 1 tbsp horseradish
• salt and pepper
• 250 g smoked salmon, sliced
• Cayenne pepper
• Garlic granules

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Whisk together the flour, milk, eggs, and oil thoroughly, then let it sit for about 30 minutes. Then, use the batter to make 4 thin pancakes in a non-stick pan. Let it cool. Rinse the dill, shake it dry, and chop it finely. Mix with the cream cheese, sour cream, and crème fraîche with herbs. Season to taste with horseradish, salt, pepper, garlic, and cayenne pepper. Spread some of the cream cheese mixture on each pancake. Arrange the salmon slices on top. Spread the remaining cream mixture on top. Roll up the pancakes and wrap them individually in cling film. Place in the refrigerator for about 60 minutes. Then remove from the film, cut into pieces, and serve. Tip: Layer them in a sealable container, for example, to take away.