Step 1

Prepare the crepe batter: In a large bowl, whisk the flour, spices, and baking powder together, then add the eggs, milk, olive oil and whisk until smooth. Cover and set aside for 15 minutes.

Step 2

Make the honey mustard sauce: In a medium bowl, whisk all the ingredients together, season with salt and pepper to taste. Set aside.

Step 3

Make the herbed cream cheese: combine all ingredients in a bowl, add enough milk to make the cheese spreadable (you can also season herbed cheese to your taste).

Step 4

Wash the lettuce and dry the leaves.

Step 5

Cook the crepes: for this recipe, it's better to make slightly thicker crepes (not paper-thin crepes like the traditional French crepes). Heat a little amount of oil in a crepe pan/non-stick skillet over high heat. Ladle a portion of the batter into the pan, just enough to cover the bottom, tilt the pan to spread the batter evenly around it, cook until the edges of the crepe are crispy and browned, slide a spatula under the crepe, flip it over and cook briefly on the other side. Repeat with the remaining batter. I like to use a small amount of oil between each crepe, but this is optional.

Step 6

Assemble: Spread the herbed cream cheese over the crepes, top with the smoked salmon, lettuce leaves and dill. Roll up and serve with mustard-honey sauce.

Step 7

Enjoy!