Step 1 In a bowl, beat together the eggs and milk before gradually incorporating the flour to form a batter.

Step 2 Finely chop a handful of the chives and parsley and add into the batter before leaving it to rest for 15 minutes.

Step 3 Warm a large frying pan with vegetable or sunflower oil on a medium heat.

Step 4 Once hot, pour a ladle of the batter into the pan, moving the pan around quickly so that batter covers the pan in a thin layer.

Step 5 Cook your crepes for a minute or so on each side until golden.

Step 6 Whilst the crepes are cooling, it’s time to prepare the filling. Finely chop the dill and add into a bowl with the cream cheese, lemon zest and a crack of black pepper. Mix until combined. 

Step 7 On a surface, layout a piece of cling film (enough to fit two crepes side by side on top of).

Step 8 Stuff the garlic paste into the pocket, and then tie the roast up with twine so that the stuffing runs down the middle of the joint.

Step 9 Take two of your cooled crepes and place them on the cling film, with the edges of the crepes slightly overlapping each other.

Step 10 Spread a line of the cream cheese mix (about 2 inches in width) on the left hand side.

Step 11 Leave about an inch and make a line down the crepes with the smoked salmon. Continue alternating this until you’ve got multiple lines of cream cheese and salmon.bly.

Step 12 Starting from the left hand side, carefully begin to roll the crepes up, using the cling film to help keep it tight (similarly to how you would roll a swiss roll).

Step 13 Once rolled, leave in the cling film and pop into the fridge to set before serving.

Step 14 Once ready to serve, carefully remove the cling film from the roll. With a sharp knife, slice the roll into bite size pieces (about 2-3cm in width).

Step 15 Serve on a plate with dill and fresh lemon slices to garnish, and a cold glass of champagne of course!