FOR THE CREPES. In a large mixing bowl, whisk together the flour and the egg.
Gradually add in the milk, stirring to combine.
Add the salt and beat until smooth.
It's important to use a large pan so the crepes become thin and large. Heat the pan over medium heat and add 1 tbsp butter.
When the butter has melted add 1/4 of the crepe mixture to the pan, tilting the pan in a circular motion so that the mixture goes everywhere evenly.
Cook the crepe for about 2 minutes, flip and cook for another 2 minutes. Set the crepe aside, and repeat with the rest of the mixture.
Prepare the Salmon.
In a pan over medium-high heat add 1 tbsp butter. Once melted add the salmon fillet, cook for about 2 minutes on each side and start to pull it apart with a fork and a spatula. cook for 2 more minutes and set aside
For the Filling.
In a large pan over medium-high heat add 1 tbsp butter. Once melted, add the leek, the mushrooms and the chopped onion.
Saute for about 3 minutes.
Add the garlic and Saute for 3 more minutes.
Reduce heat to low-medium and add the Cream Cheese and the heavy cream.
While it simmers, whisk the cream cheese continuously so that it melts.
When the cream cheese has melted, add the pulled salmon and the grated cheese and cook for another minute.
Remove from heat, add the lemon juice, parsley, a lot of dill and salt and pepper.
Place 1 crepe on a flat surface. Top with 1/2 of the filling and roll up to enclose. Repeat with the second Crepe.
Enjoy!
