Dill Crepes with Smoked Salmon

Description:

Ingredients:

For Dill Crepes:

0.7oz (20gr) fresh dill
2 large eggs, at room temperature
1 tablespoon sugar
½ teaspoon salt
2 cups (480ml) whole milk
1 ½ cup (190gr) all-purpose flour
1 teaspoon baking powder
2 tablespoon vegetable oil
For Filling:

¼ cup (60gr) sour cream
¼ cup (60gr) mayo
½ teaspoon ground black pepper
3.5oz (100gr) smoked salmon*