Mix the flour with
the milk and the eggs and bake thin pancakes out of this mixture. Distribute
first the crème fraîche over the pancakes, followed by
the salmon. Roll the pancakes up and put them in the fridge for one
hour. Cut the rolls into thin slices.
Open the box and take
the camembert out. Put a pancake in each half of the box. Cut the cammebert
in wedges and arrange a few in the pancakes. Bake the pancakes in the
oven at 200 degrees Celsius for 5 to 10
minutes.