Mix all ingredients for the salmon filling and let it swell for at least 15 minutes. Fill a piping bag with the mixture and clamp the top to prevent it from leaking. Wait to cut the tip until you’re ready to fill the crêpes.

Mix all ingredients for the crêpe batter and let it swell for at least 15 minutes. The batter should be thicker than regular pancake batter. Set the griddle to setting 1 or use a frying pan. Use plenty of cooking fat/oil. Pour out suitably sized “pancakes” and cook, carefully flip, and continue cooking slowly. Remove the “pancake” and place on a baking tray. Fill now with the salmon/shrimp filling and roll up. Optionally drizzle some cheese crème on top and bake in combi mode with 50% steam and 50% heat at 105°C for about 10 minutes. Then increase the heat to 200°C and bake another 3–5 minutes until the cheese is golden. Serve with a cold sauce of your choice.