Wrapped Crepes with Fish Filling
In a large mixing bowl, mix together the flour, salt, baking powder and bicarbonate of soda.
In a jug, whisk together the egg, milk and vegetable oil. Whisk the wet ingredients into the dry ingredients until you have a smooth, lump-free batter.
Melt knobs of the butter in a crepe pan set over a medium heat and pour in small ladles of the batter, tilting it around the pan until it is covered.
Cook for 1-2 minutes until set and flip and cook for a further minute until golden brown.
Cook all the batter using fresh butter for each pancake and wiping the pan in between. Set them to one side to cool.
In a small mixing bowl, beat together the crème fraiche and fromage frais until smooth.
Form the pancakes into cone shapes and fill with a mixture of the dill, smoked salmon and crème fraiche and fromage frais mixture.
Place a few salmon eggs in each one and serve immediately.