Seafood Crêpes

I normally do these with shrimp, but this time I tried salmon. As much as I love salmon, I'd say I definitely prefer shrimp, though. The Béchamel-style sauce gets its flavors from butter, onions, scallions, celery, cream, lemon (or in this case, lime) juice and cayenne pepper, so the flavors of salmon (or shrimp) aren't very noticeable -- but shrimp at least has an interesting texture.

Still, I had originally intended to blacken the salmon before adding it to the sauce -- I just ran out of time -- so I might yet have another attempt at this.