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 Safeway 4 ct For $5.00 thru 02/09
• 1 tablespoon dill
• 180g smoked salmon strips
• Garnish
• dill
• salmon roe

1. Whisk all crepe ingredients together until smooth.
2. Strain batter through a sieve into a jug.
3. Heat a medium pan and grease with butter.
4. Pour enough batter (2-3 tablespoons) to swirl thinly and evenly around the pan.
5. When crepe is lightly browned underneath, turn over and cook the other side.
6. Set aside.
7. Filling: Beat Philly* until soft, stir in sour cream, lemon juice and dill.
8. Line individual crepes with 30g smoked salmon, top with Philly* mixture, roll up and garnish with salmon roe and dill.

flour, caster sugar, eggs, milk, filling, philadelphia, sour cream, lemon juice, dill, salmon strips, dill, salmon roe

Taken from www.kraftrecipes.com/recipes/smoked-salmon-cream-cheese-crepes-103336.aspx (may not work)