Mix crepe batter ingredient together until smooth, it should be a slightly thinner consistency than that of a pancake batter.

Heat an oiled frying pan to medium temperature and pour 1/4 of the mixture in there. Swirl to thoroughly but thinly coat the frying pan. Cook for 1 min then flip over for the same time on the other-side.

Take the crepe out of the pan and place on a dinner plate to cool. Continue with the rest of the batter. Makes 4 crepes.

Gather seasonal salad ingredients and herbs of choice and place them all over the cooked but cooled crepe.

Then add pieces of Regal Wood Roasted smoked salmon on top of the salad and herbs and carefully roll the crepe up. Cut into 3 pieces or fold in half. Delicious as is, or with a chilli and lime mayo.

For chilli and lime mayo, a small jar with a lid, add all ingredients, close the lid and shake shake shake!

Greens to try:

Rocket

Cilantro

Thyme flowers

Chive flowers

Baby sugar snaps

Sugar snap shoots

Fennel fronds

1 green chilli

Handful pumpkin seeds

Other edible flowers