Sift the flour into a bowl and add the salt and pepper. Carefully crack the eggs into the bowl and combine well. Slowly add the milk, whisking all the time to give a lump-free pancake batter.
Pick and chop the parsley leaves, the dill and the chives. Zest the lemon and fold into the batter with the herbs.
Heat frying pan over a medium heat and add the butter. Allow to melt and then tip half into the pancake batter and the rest into a small bowl to use for frying the pancakes.
Add enough batter to the pan to just cover the base. Cook until golden brown and then turn over to cook the over side. Repeat until you have used all of the batter.
Allow the pancakes to cool a little after cooking.
Spread each pancakes with cream cheese and then top with smoked salmon. Roll each pancake up tightly and wrap in cling film. Chill in the fridge for 30 minutes before unwrapping and slicing into 1 inch round.
Arrange on a serving dish and top with the watercress and a squeeze of lemon.
«This recipe works well as a starter, a canape or as part of a selection of bite sized dishes.»