Make a pancake batter with eggs, flour, milk and the chopped herbs and season with salt and pepper. Heat some clarified butter in a frying pan and finish baking narrow pancakes in order (approx. 24 cm ø).
Mix the crème fraîche with the lime zest and lime juice until smooth. Season with salt and freshly ground pepper and spread on the pancakes. Place four slices of smoked salmon on each.
Spread the basil leaves evenly on top and roll up carefully. Wrap the rolls tightly in aluminum foil and leave to cool. Then cut into slices about 1.5 cm thick.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!