Smoked Salmon Cream Cheese Crepes

• 1 cup plain flour, sifted
• 1 teaspoon caster sugar
• 2 eggs, beaten
• 1 1/4 cups milk

Filling

• 185g PHILADELPHIA Spreadable Cream Cheese
• 1/3 cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon dill
• 180g smoked salmon strips

Garnish

• dill
• salmon roe

• WHISK all crepe ingredients together until smooth. Strain batter through a sieve into a jug.
• HEAT a medium pan and grease with butter. Pour enough batter (2-3 tablespoons) to swirl thinly and evenly around the pan.
• WHEN crepe is lightly browned underneath, turn over and cook the other side. Set aside.
• FILLING: Beat PHILLY until soft, stir in sour cream, lemon juice and dill. Line individual crepes with 30g smoked salmon, top with PHILLY mixture, roll up and garnish with salmon roe and dill.