Crepe Rolls with Smoked Salmon

Smoked Fish was something which was not my taste initially, maybe because of its "raw" uncooked look.......but as I got used to seeing it everyday in the refrigerator (yeah, thats my husband's favourite and it gets into our shopping cart everytime we shop), somehow eventually developed a liking for it over the past 6 years...So when I came across this recipe in one of my cookbooks gifted by Umm Mymoonah when she visited me, I knew I was going to surprise my dear Hubby for his breakfast. The thin slices of Smoked Fish rolled along with the freshly prepared crepes and Cream Cheese leave a good taste in the mouth unlike the "only sweet" breakfasts !

Ingredients
All Purpose flour - 125 gms
Milk - 250 ml
Eggs - 2
Butter - 4 tsp
Fresh Dill or frozen - 1/4 cup (chopped finely)
Cream Cheese - 200 gms
Double Cream - 2 tbsp
Smoked Salmon slices - 400 gms
Salt - to taste
Pepper - to taste
Few Toothpicks

Method
1. Sift the flour and add the milk and a pinch of salt. Mix well until smooth.
2. Beat the eggs and add to the milk-flour mixture. Set aside this batter for about 10 minutes.
3. In a non-stick pan, heat a tsp of butter. Add 1/4th of the batter and quickly rotate the pan to spread the batter to the sides. Cook for about 2 minutes, until the side facing the pan turns slightly golden brown. Flip the side and cook for a minute again. Remove from heat and set aside.
4. Repeat the process for the rest of the batter.
5. Make a smooth paste of the cream cheese with the double cream. Spice it a bit with pepper and salt. Add dill and combine everything well.
6. Spread a thin layer of this cream cheese paste over the prepared crepes. Layer it with the Salmon slices and then carefully roll the crepes like a swiss roll and cut into small slices of about 2 to 3 cms thickness. Hold the cut pieces individually using toothpicks. They are now ready to serve.

Note :
Tastes best when eaten immediately.