Method
Serves 32 rolls
Keep cooked crêpes or pancakes in the freezer to assemble rolls
like this when impromptu visitors arrive.
Mix cream
cheese with capers, lemon juice and zest. Season to
taste.
Spread a heaped tablespoon evenly over each crêpe
(warm crêpes slightly if they are chilled to prevent
splitting).
Top with 2 slices of gravlax or smoked salmon, a cooked
asparagus spear or green bean and 2-3 rocket leaves.
Roll
up firmly, sealing edges with a little of the cream cheese.
Cover and chill until ready to serve (up to 8 hours).
Cut each roll into 4. Stand upright like sushi on a serving
plate.