Preheat a non-stick crepe pan to medium-high heat then pour in about ⅓ cup mixture and swirl to coat evenly. Cook for 1-2 minutes until dry on top then flip and cook for a further 1-2 minutes until golden. Transfer to a plate and keep warm. Repeat with remaining mixture.
Add the garlic to the ricotta, then the celery salt, dill, zest and juice and mix well.
Spread a generous spoonful of ricotta mixture over one half of the crepes then top with salad leaves and salmon. Add a little more ricotta mixture then fold crepes over.
Basic crepe batter
Sift flour into a medium mixing bowl.
Pour in the cup of milk, crack in the eggs, add the salt and lastly add the melted butter.
Beat or whisk all together until smooth.
Rest the batter for 10 minutes.
Preheat a non-stick crepe pan to medium-high heat then pour in about ⅓ cup of batter. Swirl to cover the base in a thin layer of mixture.
Cook for 1-2 minutes over a medium low heat until the surface of the crepe looks dry, then release the edges with a flat-bladed knife and gently flip over. Cook the other side for 1-2 minutes until pale golden then transfer to a plate and keep warm.
Repeat with remaining mixture.
Toast ¼ cup sesame seeds in a small tray in a 180°C oven for a few minutes until fragrant and golden; store excess in an airtight container.