Pancake Rolls with Gravlax Filling
Mix together the flour, milk, eggs and aniseed in a bowl to prepare a smooth batter. Season the batter with some salt.
Heat butter in a large skillet and fry pancakes in it from the batter. Remove the pancakes from the pan and let cool. Spread the pancakes with creme fraiche and top with gravlax.
Roll up the pancakes and wrap in plastic wrap. Chill the pancake rolls for 2 hours in the refrigerator.
To serve, cut the rolls into slices and serve with arugula salad with tomatoes and sprouts.