Method

For the wrap make a basic pancake:

1. Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins.  The resting period would make the starch molecules to do their work, ergo, will give a uniform and thinner pancake.
2. To cook the pancake, heat a pancake/crepe pan or a large frying pan over a medium heat. Drizzle the surface with oil and use a kitchen paper towel to wipe off surplus oil. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

Using a cling film, about 40cm x 15cm, lay two pancakes on it side by side, slightly overlapping.

Spread them with a thin layer of crème fraîche, lay most of the chives and basil on top, season well with pepper and place a layer of smoked salmon over the top.

Use the cling film on one of the long sides of the rectangle to roll the pancakes up tightly like a Swiss roll.

Re-wrap in cling film and leave for at least half an hour in the fridge to firm up before slicing into inch lengths and serving with a dip made from the rest of the oil, the lemon juice and salt and pepper. Sprinkle with any remaining chives and basil before serving.