Put all the ingredients in an electric mixer and blend for a couple of minutes until your batter is smooth.

Let it rest in the fridge for 30 minutes.

Take a non stick frying pan and put it on the fire. When hot add ¼ tsp of butter and a ladle of batter by swirling the pan so the batter coats the base of the pan. You don’t want to make the coating too thin. About 2 mm – 0.08 inches thick will work nicely. When the surface of the crespella dries up, it is time to flip it over. Do so by using a plastic spatula to loosen its sides first and then flip it over. Cook it for a minute more, then remove it from the pan and keep it aside. Repeat this till your batter is over (this recipe should make about 5 to 6 crespelle).

As soon as the crespelle are cool, you can fill them.

Spread some Philadelphia on each crespella, make sure to get to the edges as well.

Put the smoked salmon or prosciutto on top.

Roll the crespelle tight like a Swiss Roll and wrap them individually in cling wrap.

Keep them in the fridge for 24 hours, then cut them with a sharp knife.

Use toothpicks (either plain or decorative) to make the snail’s antennae and serve them at room temperature.