Blanch peas in boiling salted water for 2-3 minutes. Drain and rinse under cold water. Puree the peas and 3 tbsp. milk in a high mixing bowl with a blender
Mix the egg, 1 pinch of sugar, 3 tablespoons of milk, flour and baking powder in a bowl. Mix in the mashed peas. Season with salt and pepper. Heat the oil in portions in a pan. Fry approx. 20 small pancakes (4-5 cm Ø) in portions of 1 tbsp. dough for 4-5 minutes while turning. Remove and keep warm
In the meantime, mix the crème fraîche, lemon juice and zest for the dip. Season with salt, 1 pinch of sugar and pepper. Arrange 5 pancakes with 2 slices of smoked salmon each on plates. Add a little dip, add the remaining dip in a bowl. Sprinkle with cress as desired