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1
Crack the eggs into a bowl and add the flour in a pile next to the eggs.
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2
Gently start mixing the eggs with a whisk and gradually start mixing in the flour until it is all incorporated.
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3
If the mixture gets a little stiff add a little milk.
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4
Blend in the rest of the milk and the oil and a good pinch of salt.
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5
Leave for at least an hour before using.
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6
Heat a small (39-42cm) non-stick frying pan and melt a knob of butter in it.
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7
Pour in a ladleful of batter, swirl the pan around then pour any loose batter back into the bowl it came from.
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8
You should be left with a thin pancake stuck to the pan.
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9
Let it cook for a minute or so, flip it over for 30secs and then slide it onto a plate.
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10
Repeat until all the batter is used - it should make about 5.
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11
Let the pancakes cool.
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12
Make a rectangle of 2 layers of clingfilm about 40x15cm and lay 2 pancakes on it side by side, slightly overlapping.
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13
Spread them with a thin layer of creme fraiche, lay most of the chives on top, season well with pepper and place a layer of salmon over the top.
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14
Use the clingfilm on 1 of the long sides to roll the pancakes up tightly like a swiss roll.
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15
Re-wrap in clingfilm and leave for at least an hour in the fridge to firm up before slicing into inch lengths.
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16
Serve with a dip made of the rest of the oil, lemon juice, salt and pepper.
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17
Sprinkle with the remaining chives.
