Smoked Salmon Crepes

for the savory crepes:

• 1 ⅔ cup (200g) flour spoon and leveled, not scooped
• 4 large eggs
• 2 cups milk 480 ml
• 1 teaspoon Italian seasoning or French seasoning
• ½ teaspoon baking powder
• 1 tablespoon olive oil
• big pinch of salt
• small pinch of black pepper

herbed cream cheese:

• 16 oz (450g) cream cheese natural or herbed
• 6 tablespoons milk enough to thin out the cheese to make it spreadable
• 3-4 teaspoons Italian seasoning skip if you're using herbed cream cheese
• salt and black pepper to taste

honey-mustard sauce:

• 3 ½ tablespoons Dijon mustard
• 2 tablespoons runny honey
• 1 ½ tablespoons lemon juice
• salt and black pepper to taste

additionally:

• 12 oz (350g) cold-smoked salmon
• 12 leaves lettuce
• several sprigs dill