Crepes: Yield 20 Pieces
¾ cup flour, sifted
¾ cup milk
¼ cup sunflower oil
In upright mixer, combine eggs and milk and blend on medium speed. Add flour and continue mixing. Once incorporated, turn mixer to low speed and slowly pour in oil until mixed.
Heat crepe pan over medium heat and apply a light oil spray. Pour roughly 2 tablespoons of batter into the centre of the pan, then tilt pan in a circle to spread batter evenly and thinly. Cook approximately 2 minutes until firm, then flip crepe and cook the other side one more minute. Remove to wire rack for cooling.
Filling: Yield 1 cup
1 cup cream cheese, softened
1 lemon, zested
4 sprigs fresh dill, chopped fine
1 tablespoon capers, diced
175 grams smoked salmon
Pinch of salt
With paddle attachment in upright mixer, whip cream cheese until soft and smooth. Add lemon zest, dill, capers, and salt and whip until mixed. Spread mixture evenly across one side of the crepe. Cover mixture evenly with smoked salmon. Roll crepe and wrap tightly with plastic wrap. Allow to chill in the fridge on hour.
Once chilled, cut 2cm circles and serve immediately.