For the pancakes with salmon cream, sift flour into a bowl and mix with salt and a pinch of sugar. Beat the eggs and whisk well. Quickly whisk the milk with the flour until smooth.
Add the eggs and slowly stir in the oil. Stir everything together until a smooth dough forms. Cover the dough and let it swell for 30 minutes. Meanwhile, mix the cream cheese with curd cheese and horseradish.
Chop eggs, green onion and smoked salmon and add. Mix in finely chopped parsley and season with sea salt, pepper, lemon juice, sugar and piment d’Espelette.
After resting, stir dough again. If it is too thick, add some mineral water. For each pancake, place 1 barely-filled ladleful of batter in a pan of hot clarified butter and spread by swirling so that the batter completely covers the bottom of the pan and bake over medium heat, about 3 minutes.
Turn and bake for about 1 minute, until done. Use up all the batter this way, greasing the skillet as needed. Let the pancakes cool completely.
Spread a thick layer of lacquer cream on each pancake. Carefully, loosely roll up pancakes. Slice with a sharp knife and arrange on serving plates.