Crepe Rolls with Smoked Salmon
For the crepes, mix flour in a bowl with a pinch of salt, milk and eggs. Let rest for 20 minutes.
For the filling, mix yogurt in a bowl with quark, horseradish and herbs and season with salt and pepper.
Stir crepe batter. Heat some clarified butter in a pan, bake thin crepes in the pan and leave to cool. Spread crepes with herb yogurt mixture and top with slices of salmon. Roll crepes around filling. Wrap crepes in plastic wrap and let rest in the refrigerator for 30 minutes.
Cut crepes into 3 cm (approximately 1 inch) thick slices and serve garnished with basil.