Crepes

1 cup flour
1/2 cup cooked potato, riced
pinch salt
pinch pepper

3 eggs
1 1/2 cups milk
2 tbsp vegetable oil

8 oz smoked salmon, sliced
1/4 cup crème fraîche or sour cream

Combine flour, salt, pepper, and potato
Whisk together eggs, milk, and oil
Add to dry ingredients and mix well
Allow to rest for 1 hour, then strain before using

Heat a nonstick pan and brush with a small amount of oil.
Pour in 1/4 cup batter and swirl to distribute evenly
Cook until dry and lightly coloured on first side, flip and cook for 30 seconds more on second side
Transfer to a sheet pan to cool
Once cooled to touch, stack crepes and cover lightly until use

Top each crepe with crème fraîche and a thin layer of smoked salmon
Cut crepes in half lengthwise and roll each half into a cone shape
Serve 3-4 cones per person as an appetizer, or individually as hors d’oeuvre