In a large mixing bowl, sieve the flour and the salt together.
Break in the eggs and add the milk, whisking continuously until a smooth batter has been achieved.
Add in the lemon zest and the chopped parsley then mix thoroughly
Heat a pan until quite hot. Add a butter to the pan and then spoon in some of the pancake batter and swirl quickly until the entire pan has been covered with the batter.
Allow to cook for a moment or two on either side until they are golden brown.
Store the pancakes between discs of baking paper and, if needed refrigerate until required.
When ready to assemble:
Mix the crème fraiche, parsley, lemon juice and black pepper together and store in a bowl.
Lay the pancakes flat on a chopping board. Spread with a dollop of the crème fraiche mixture and then arrange some smoked salmon on top.
Roll up very tightly and cut with a sharp knife into rounds.
Serve immediately or transfer to the fridge and bring to the parade!