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1
Blend milk, flour, egg, and 2 teaspoons oil in a blender until smooth.
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2
Add chives and dill and pulse 1 or 2 times to just combine.
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3
Chill batter, covered, 30 minutes.
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4
Stir batter to redistribute herbs.
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5
Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking.
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6
Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom.
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7
(If batter sets before skillet is coated, reduce heat slightly for next crepe.)
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8
Return skillet to heat and cook until crepe is just set and pale golden around edges, 10 to 15 seconds.
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9
Loosen edge of crepe with a heatproof plastic spatula, then flip crepe over carefully with your fingertips.
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10
Cook until underside is set, about20 seconds more.
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11
Transfer crepe to a plate.
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12
Make another crepe in same manner, brushing skillet again with oil.
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13
Stir together cream cheese, lemon juice, zest, and pepper in a small bowl until smooth.
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14
Put 1 crepe, browned side up, on a work surface, and spread with all of cheese mixture.
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15
Arrange salmon in an even layer over bottom half of crepe (side nearest you), then scatter radishes over salmon.
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16
Beginning at bottom, tightly roll up crepe, then cut roll crosswise into 4 pieces, trimming ends if desired.
