In a bowl, mix the flour and salt and make a well.
Break the eggs in the center, then add the cream and oil.
Mix, gradually pouring in the beer and milk, incorporating the flour until a smooth and fluid dough is obtained.
Cover with a cloth and let rest for 2 hours at room temperature.
Heat the pan over high heat and cook the pancakes for about 2 minutes on each side, lightly greasing the pan between each addition of dough.
Keep the pancakes warm until serving time.

Mix all the ingredients, spread on the buckwheat pancakes, roll, and cut into sections.