Smoked Salmon Rye Crepe Rolls - alive magazine

Ingredients

• 1 cup (250 mL) organic medium or dark rye flour
• 2 large free-range eggs
• 1 cup (250 mL) milk or unflavoured nondairy milk
• 2 Tbsp (30 mL) + 2 tsp (10 mL) grapeseed oil, divided
• 2/3 cup (160 mL) cream cheese
• 2 Tbsp (30 mL) chopped dill
• 2 Tbsp (30 mL) chopped chives
• 1 Tbsp (15 mL) prepared horseradish
• 1 tsp (5 mL) lemon zest
• Juice of 1/2 lemon
• 6 oz (170 g) smoked wild salmon
• 3 cups (750 mL) arugula