2 large eggs
100g/4oz plain flour
25g/1oz butter, melted, plus extra handful mixed chopped herbs, such as parsley, chives, chervil and dill
FOR THE FILLING
225g/8oz smoked salmon, finely diced
300g tub crème fraîche
dill, to garnish
To make the crêpes, whizz the eggs in a food processor and gradually add the flour, milk and melted butter. Throw in the herbs and process briefly to combine. Season with salt and freshly ground black pepper, then leave the batter to stand for about 30 mins.
Heat a little butter in a crêpe pan over a moderate heat, then pour in about 3 tbsp batter, swirling it around the hot pan so that it forms a thin film over the bottom. Cook for about 30 secs until set. Flip the crêpe over and cook for about 30 secs more, until golden. Repeat to use all the mixture, stacking the crêpes between sheets of baking parchment to prevent sticking.
Peel the cucumber, remove the seeds and cut into dice. Place in a bowl and stir in the smoked salmon and crème fraîche. Place a generous spoonful of the filling on one half of each crêpe.
Fold the other half over to make a half moon shape. Place 2 crêpes on each plate, lining up the straight sides together, so that they make a full circle. Garnish with dill and serve.