Ingredients:

-6 oz.smoked salmon
-8 oz. cream cheese
-1/4 cup sour cream
-2 tablespoons horseradish
-1/2 cup English cucumber, chopped
-fresh dill

1. Mix cream cheese, sour cream, horseradish and cucumber
2. Spread each crepe with 2 tablespoons of filling, top with a slice of smoked salmon and roll
3. Garnish with dill and serve

Crepe Batter:
-2 cups milk
-1/4 cup butter, melted
-4 eggs
-1/4 teaspoon salt
-2 cups flour

1. Mix all ingredients in blender or food processor until smooth
2. Let sit for at least 20 minutes
3. Heat a seasoned or nonstick crepe pan, grease lightly and pour crepe batter in pan, swirl to make circle
4. Make 25-30 medium crepes