Champagne Crepes with Smoked Salmon

Blend eggs, sugar, champagne, melted butter, flour and a pinch of salt in blender. Strain and leave to rest for an hour. In a shallow frying pan, melt a little butter, add enough mixture for one pancake, heat gently until golden, turn and cook other side. Add a little more butter, swirl, and repeat process until batter is finished, layering crepes with waxed paper. You need 11 thin crepes about 8" in diameter. Whip sour creme with horseradish. Spread an icing of cream on a crepe and top with two slices of salmon. Then another crepe, and continue until you've finished the stack. Cover in plastic wrap and chill. To serve, cut straight through layers as if slicing a cake. Serves 6.