Salmon crepes with marinated cucumber

1.Make the crepes. Sift flour into a bowl. Make a well at centre. Whisk milk and eggs in a jug. Pour half the milk mixture into well; gradually whisk in flour until combined and smooth. Whisk in remaining milk mixture and butter until smooth. Stand for 20 minutes.

2.Combine vinegar, sugar, salt and dill in a bowl. Add cucumber and onion. Stand for 20 minutes. Drain.

3.Heat a 20cm (base diameter) non-stick frying pan over moderately high heat. Brush with a little of the extra butter. Pour 2 tablespoons of the batter into pan; quickly swirl and tilt to coat base. Cook crepe until golden underneath and almost set on top. Turn; cook for 20 seconds more or until golden. Transfer to a heatproof plate and keep warm. Repeat, using remaining extra melted butter and batter, to make 12 crepes.

4.Place 1 crepe on a heatproof board. Sprinkle with a sixth of the salmon. Top with another crepe; roll up to form a log. Cut roll in half diagonally. Repeat, with remaining crepes and salmon. Serve crepes with cucumber mixture, sour cream and dill sprigs.