Stuffed Pancake Rolls

For the pancakes, mix together the eggs, flour, salt and milk to a smooth batter.

Heat some butter in a pan, pour 1 tablespoon pancake batter in it and spread evenly. Cook until golden brown on each side for 5 minutes. Drain the pancakes on kitchen paper and keep warm in the oven at 70°C (approximately 160°F). Cook 3 more pancakes from the batter.

For the filling, trim the vegetables and peel if necessary. Cut the carrots, scallions and asparagus into about 12 cm (approximately 5 inches) long, thin strips. Blanch the carrots, asparagus and snow peas in boiling salted water. Drain, rinse with cold water and drain. 

Blanch the chives very briefly in the boiling water. Drain and pat dry.