Salmon and Cream Cheese Wraps

For Crepes:

In a medium saucepan over medium low heat, melt 3 tablespoons of the butter. Cool.

In a large mixing bowl, beat the eggs. Mix in the flour gradually. Slowly add the milk and water, stirring to combine. Add the salt and butter and mix with a whisk until smooth.

Heat skillet over medium high heat. Add some of the remaining butter to coat pan.

Using a 1/4 measuring cup, scoop the batter onto the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly in a thin layer.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Move to a plate. Repeat until all batter is used.

Lay the crepes out on a work surface.

For Filling:

Mix the cream cheese, sour cream, salt, pepper, chives and horseradish. Spread the mixture evenly on the crepes.

Place a slice of smoked salmon over each crepe. Roll up the crepes. Refrigerate until time to serve.

When ready to serve, just slice each crepe in half or cut into 4-5 crosswise pieces if being used as an *appetizer. To garnish; Sprinkle and tie with chives. (optional)