Blend (5 minutes). Add 7 oz (200 g) spinach, 2 large eggs, 1 tablespoon (8 g) flour, salt and pepper to a blender. Blend until completely smooth and bright green. Add the flour in doses, starting with about half a tablespoon, then check the texture. The batter should pour like thin pancake batter. Depending on the type of flour, you may need a little more or less.

Cook. Heat the pan. Warm a 9½-inch (24 cm) nonstick skillet with a lid over medium heat, then grease it lightly. This is the size used for this recipe. For thinner crepes that you can cut into more pieces, use a 10 to 11-inch (26-28 cm) pan instead. Pour in about ¼ of the batter and tilt the pan so it spreads thin and even. Cover and cook about 1½ minutes. Flip carefully and cook another 30 to 60 seconds. In a larger pan, the thinner crepe cooks a little faster, so check it early. Move the crepe to a plate.

Fill. Spread cooled crepe with a thin layer of the 3.5 oz (100 g) cream cheese, about 1 heaping tablespoon. Lay the 4 oz (115 g) smoked salmon and the cucumber ribbons on top.

Roll and slice. Roll crepe up snugly. With the 9½-inch (24 cm) pan, slice the roll into 6 pieces, about 1½ inches (4 cm) each, for 24 roll-ups in all. With a 10 to 11-inch (26-28 cm) pan, the crepe is wider and thinner, so slice each roll into 8 pieces, about 1¼ inches (3 cm) each, for 32 roll-ups in all.

Serve. Serve right away or cool in the fridge before serving.