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METHOD:

Make °ä°ùê±è±ð²õ: sift flour into a bowl, add salt and make a well in the centre. Combine milk and eggs and slowly pour into the well, whisking to incorporate the flour; stop whisking as soon as all flour is incorporated and batter is smooth. Stir in butter and strain into a jug. 

Heat a heavy-based frying pan over a medium heat and grease with very little butter. Pour in just enough batter to coat the pan, swirling quickly to cover the base evenly. Cook for about 30 seconds, until the edges begin to curl and the base is golden brown. Loosen the edges then turn the crêpe with fingers or an egg lift and cook for another 20 seconds or so until golden and dry. Slide out of the pan onto a clean cloth. Repeat with remaining batter, stacking cooked crêpes on top of one another.

Make Béchamel Sauce: melt butter in a saucepan, stir in flour and cook for about 4 minutes over a low heat until mixture crumbles and comes together. Gradually add milk, stirring continuously with a wooden spoon. Add salt and nutmeg and stir until sauce comes to the boil. Remove from heat.

Pre-heat oven to 180°C.

Melt butter, add leeks, garlic and salt and cook over a low heat, covered, for about 5 minutes, until soft. Increase heat to medium, push leek mixture to 1 side of the pan, add Prawns and Salmon and cook for 3-4 minutes, turning to colour all sides. Remove from heat. Stir in Béchamel Sauce, lemon juice, salt, pepper, chives and a third of the cheese. 

Place 1 heaped tablespoon of the mixture in the centre of a crêpe, fold in sides to partially enclose then tuck other ends under to form a parcel. Place in a greased baking dish, seam side down. Repeat with remaining crêpes, forming a single layer. Sprinkle remaining gruyere over the top and bake for 15-20 minutes until filling is heated through and cheese is lightly browned.