1-First, roughly chop the fresh dill, saving a few stems for decoration. In a large bowl, beat the eggs, sugar, and salt for 2 minutes to get that smooth base.

2-Next, stir in the milk, then add the flour and baking powder, mixing until smooth don’t worry about a few lumps. Fold in the chopped dill and vegetable oil, cover the batter, and let it rest for 10 15 minutes. This step helps the flavors blend.

3-Heat a 10-inch non-stick skillet over medium-high heat. Pour slightly less than ¼ cup batter into the pan, swirling to coat the bottom evenly. Cook for 1 minute until edges pull away, flip, and cook for 30 seconds more. Stack the crepes and let them cool completely you can even refrigerate them for up to a day.

4-For the filling and assembling: For the filling, combine the sour cream, mayo, and ground black pepper in a bowl. To assemble, spread the filling on half of each crepe, leaving the edges clean. Place the smoked salmon on the edge, fold the crepe so the salmon peeks out, then flip and fold the bottom before rolling it up. Secure with a toothpick, or fold into triangles for a simpler look. Serve at room temperature for the best taste.