Remove the stalks from the wild garlic. Wash and dry the leaves very well. Chop the leaves roughly, place them in the food processor, add the milk and puree until smooth.

Add the eggs, flour, and salt, mix well and let the mixture rest for about 30 minutes. The batter should be slightly runny, add a bit more milk if too thick.

Heat a non-stick pan and brush it very lightly with oil. Add some batter, tilt the pan to help the batter spread all over and cook the crepes on medium heat for 1 to 1 ½ minute on the first side.

Flip with a plastic spatula and cook on the other side for another ½ minute or so. You should not cook them too long in order to keep a nice green color.

Spread 1-2 teaspoons crème fraiche on each crepe.

Add a little wasabi, if you like it (it is very hot, use sparingly).

Top with thin smoked salmon slices and roll. Halve the rolled crepes or cut into thick rolls to serve as finger food (stick a toothpick in each roll, in this case).