1 lb fresh salmon fillet's
1 large leek, sliced thin
3 T butter
3 T flour
1/4 c dry white wine
1 1/2 c whole milk
1/2 c grated Gruyère cheese
1/8 tsp nutmeg
salt and pepper
Prepare the crepes and set aside.
Melt the butter in a frying pan on medium heat. Add the leeks and cook until they start to soften - about 3 minutes. Add in the salmon fillets, flaking into small pieces.
When the fish is cooked, sprinkle on the flour and stir to mix completely with the fish and leeks. Pour in the wine and milk. Cook, stirring until the mixture boils and thickens - about 5 minutes. Remove from heat and stir in 1/4 c of cheese. Let cool about 5 minutes. Stir in nutmeg, salt and pepper to taste.
For each crepe, mound a generous 1/4 c of the salmon in the center of the crepe. Fold over about 1/2 inch of the sides to hold in the filling, then roll up. Place the crepes seam-side down in a greased baking dish. Sprinkle with remaining 1/4 c of cheese.
Bake at 350°F for 20 minutes. Serve immediately.