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Export 11 ingredients for grocery delivery
Step 1
In a large mixing bowl, mix together the flour, salt, baking powder and bicarbonate of soda.
Step 2
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.
Step 3
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.
Step 4
Cook for 1-2 minutes until set and flip and cook for a further minute until golden brown.
Step 5
Cook all the batter using fresh butter for each pancake and wiping the pan in between. Set them to one side to cool.
Step 6
In a small mixing bowl, beat together the crème fraiche and fromage frais until smooth.
Step 7
Form the pancakes into cone shapes and fill with a mixture of the dill, smoked salmon and crème fraiche and fromage frais mixture.
Step 8
Place a few salmon eggs in each one and serve immediately.
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