Smoked Salmon Crepes

for the savory crepes:

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

herbed cream cheese:

• 16 oz 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 to taste
• black pepper to taste

honey-mustard sauce:

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

additionally:

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