Step 1

:::crêpes:::

Step 2

Put the milk, flour, eggs, 5 tablespoons of the melted butter, and the salt in a blender. Blend until very smooth, about 1 minute, stopping once or twice to scrape down the sides. Pour the batter into a medium bowl, cover, and set aside at room temperature for about 30 minutes.

Step 3

If the batter has been refrigerated, allow it to come to room temperature. Set a 10-inch nonstick skillet with sloping sides and an 8-inch bottom over medium heat until droplets of water immediately evaporate upon hitting the pan. Using a folded paper towel, coat the skillet with a little of the remaining melted butter. Working quickly, pour a scant 1⁄4 cup batter into the center of the pan while lifting the pan and rotating and tilting it clockwise to cover the bottom evenly with the batter. Cook until lacy golden brown on the bottom, about 1 minute. Carefully slide a heatproof spatula under the crêpe and turn it over, then continue cooking for another 30 seconds, until the crêpe is just beginning to brown in spots. Slide the crêpe onto a wire rack. Repeat with the remaining batter, lightly greasing the pan when necessary (about every other crêpe) and stacking the crêpes as they are cooked.

Step 4

:::sauce:::

Step 5

Whisk the butter in a small saucepan over medium heat until melted and bubbling. Add the flour and cook, whisking constantly, until smooth and bubbling but not browned, 1 minute. Pour in the milk and continue cooking, whisking constantly, until thickened and boiling. Cook for 1 minute, then slide the pan off the heat. Add the lemon juice, cayenne, and salt and pepper to taste, then whisk until blended. Taste and adjust seasonings as needed. Set aside to cool.

Step 6

:::filling and assembly:::

Step 7

Warm the oil in a medium, ovenproof skillet over medium heat, then add the garlic and cook, stirring frequently, until light brown and fragrant, about 2 minutes. Add the spinach and cook, stirring frequently, until it’s wilted and well coated with the oil. Slide the pan off the heat, add the sun-dried tomatoes, lemon juice, and salt and pepper to taste, and toss until blended. Taste and adjust seasonings as needed. Set aside to cool.

Step 8

Position a rack in the center of the oven and heat the oven to 425°F. Have ready the crêpes, sauce, and spinach.

Step 9

Arrange the crêpes on the counter. Place a salmon fillet down the center of each crêpe and season with salt and pepper. Spoon the spinach mixture evenly on top of the salmon. Fold one side of the crêpe up and over the filling and repeat with the other side. Arrange seam-side up, about ¾ inch apart, in the same skillet.

Step 10

Spoon the sauce evenly over the crêpes and sprinkle with the cheese. Bake until the sauce is bubbling, the top is browned, and the salmon is cooked, 18 to 20 minutes. Move the skillet to a rack, sprinkle with the chives, and serve immediately.