Dill Crêpes with Smoked Salmon

DILL CRÊPES:--
20 g fresh dill
2 large eggs
1 tbsp sugar
½ tsp salt
2 cups (480 ml) whole milk
1½ cups (190 g) all-purpose flour
1 tsp baking powder
2 tbsp rice bran oil
FILLING:--
¼ cup (60 g) sour cream
¼ cup (60 g) SIDS RASPBERRY HONEY MAYO
½ tsp ground black pepper
100 g smoked salmon

Roughly chop the dill, reserving a few stems for decorating.
In a large mixing bowl with whisk attachment, beat the eggs, sugar and salt on medium speed, about 2 minutes. Stir in milk. Add flour, baking powder and mix well until smooth, about a minute. Stir in chopped dill and oil. Cover the batter with plastic wrap and let it rest for 10-15 minutes.
Heat 28 cm non-stick frypan. Place a little less than ¼ cup of batter into the hot pan, quickly swirl the pan so the batter evenly covers the bottom of the pan. In about 1 minute, when the edges of the crêpe start to pull away, flip it over using a spatula. Cook for about 30 seconds or so and stack the crêpes on a plate. You’ll get about 20 crêpes. Cool them completely. At this point you can wrap the crêpes with a plastic wrap and refrigerate for up to a day.
FILLING: in a small bowl, combine sour cream and SIDS RASPBERRY HONEY MAYO with ground black pepper.
To assemble, place the crêpe on a clean surface and spread a little bit of filling on one half of the crêpe, leaving the edges clean. Place a piece of smoked salmon on one edge of the crêpe, then fold the other end over just so that a piece of salmon peeks from the top. Then turn the crêpe on other side and fold the bottom again, roll from one end to another and secure with a toothpick. Alternatively, you can simply spread the filling all over the crêpe, place the salmon on one half of the crêpe, fold it in half then fold it again into a triangle.
Serve at room temperature.