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Crepes:.
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Stir together starter, water, and flours in a large bowl until smoothly blended.
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Cover and let stand in a warm draft-free area until bubbly (6-8 hours).
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Beat together eggs and oil, stir into batter.
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Combine salt and baking soda, and sugar; sprinkle over batter and stir well to blend.
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Cover lightly and let stand at room temperature for 15 minutes.
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(Note: Batter will be slightly thicker than French crepes.
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).
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Heat a small non-stick pan over medium heat.
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When pan is hot, add 1/4 teaspoons butter and swirl to coat surface.
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At once, pour in approximately 1/4 cup batter, quickly tilting pan so batter flows over entire flat surface.
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Cook until surface appears dry and edge is lightly browned.
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With a spatula, turn and brown other side.
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Turn crepe out of pan onto a plate.
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Repeat, stacking crepes, until all batter is used.
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As crepes are baked, stack on a plate with wax paper between; keep warm.
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Salmon Filling:.
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Melt 1/4 butter in a medium-size saucepan; add garlic and onions and saute over medium heat for 1-2 minutes.
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Blend in 1/4 cup of flour to onion mixture.
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Cook, stirring constantly, until bubbly.
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Stir in remaining 1/2 teaspoon salt, pepper, dill, and Creme fraiche.
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Continue cooking until sauce thickens, about 1 minute.
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Beat egg yolks slightly in a small bowl.
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To temper the eggs, slowly stir in a cup of the hot sauce; once mixed, stir egg mixture into sauce in pan.
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Stir 1/3 cup Parmesan cheese.
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Cook 1 minute longer; remove from heat; adjust seasoning as necessary.
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Blend approximately 3/4 cup of the sauce with salmon, onions and peas in a medium-size bowl.
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There should be just enough sauce to bind the salmon, onions and peas.
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Stir lemon juice into remaining sauce.
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Add about 2 heaping tablespoons of the salmon mixture to the center of each crepe; roll up, jelly-roll fashion; place in a single layer in a buttered broiler- proof dish, (13 x 9 x 2 inches).
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Pour remaining sauce over crepes; and garnish with Parmesan cheese, fresh dill and green onions.
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Bake in hot oven (400 degrees) 10 minutes, or until bubbly.
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Do not over bake.
