Stir the milk with the flour. Beat in the egg and oil. Season the mixture with salt and pepper. Allow to swell for twenty minutes.
Bake narrow omelets from the dough in a coated frying pan in a little butter.
Mix the horseradish with the sour cream and dill. Spread on the smoked salmon strands, roll up and cut into pieces.
Divide the salmon evenly among the crêpes. Gather them into a pouch and tie each with a chive stalk.
Our tip: Fresh chives are much more aromatic than dried ones!
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