Place the flour and chopped parsley and chives into a large bowl and make a well in the middle.
Place the milk, spinach, egg and sea salt into a blender and blend until smooth.
Pour the blended mixture into the well of the flour and gently whisk until you have a smooth pancake batter.
Place the frying pan onto a medium heat, add a little of the butter to just cover the base of the pan.
Using the 50ml ladle, pour in the batter mixture and swirl the pan around so you have an even coating.
Cook for 15 – 20 seconds. Slide the spatula underneath and flip the crêpe over.
Cook for a further 15 – 20 seconds, then turn out onto a tray to cool.
Repeat until all the batter is used. Try to make the crêpes as thin as possible, you should have enough mixture to make 6.
Once your crêpes have cooled, evenly spread 20g of Saint Agur blue cheese all over the crêpes and top with 2 slices of smoked salmon.
Roll the crêpe into a tight cigar shape and cut into 4 even pieces.
Repeat for the remaining crêpes and set the cut pieces to one side on a plate or tray. You should have 24 crêpe canapés.
To serve, top each crêpe canapé with a little piece of Saint Agur blue cheese, a piece of walnut and some chopped chives.
Variation: You may top with chopped apple, radish, ½ of a cooked quails egg, sliced spring onions or diced tomato.
