Pick and chop the parsley and finely chop the chives.
Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Whisk the eggs and the flour together and start adding small quantities of milk until the batter is smooth and lump-free. The mixture should have the consistency of single cream. Gently stir in the fresh herbs.
Melt 50g butter in a pan. Spoon half of it into the batter and whisk in.
Return the remaining butter to the heat and and then add about 2 tablespoons of batter to the pan. Tilt the pan from side to side to evenly coat the base of the pan with batter. The pancake should take about 30 seconds to cook - lift the edge with a palette knife and, once golden brown, flip it over for a few seconds to finish cooking and colour the other side.
Turn the pancake out to a plate and spread with ricotta. Add a slice of smoked salmon and then roll the pancake up and serve with a wedge of lemon.
«Try adding finely diced shallot to the pancake batter to vary the flavour. Serve with the filling of your choice too.»