In a blender, combine 1 3/4 cups of the milk, eggs, 1 tablespoon melted butter, sugar and 1/4 teaspoon of the salt and blend until smooth.

Add whole wheat flour and pulse just until combined. Let sit for at least 15 minutes or refrigerate up to 1 day.

Preheat the oven to 200F.

Heat a crepe pan or small nonstick skillet over medium heat.

Brush it lightly with oil.

Stir batter; if it is thicker than heavy cream, whisk in water 1 tablespoon at a time.

Pour a scant 1/4 cup of the batter into the pan and swirl to coat the bottom evenly.

Cook until batter is set and begins to dry on top, about 2 minutes.

Flip crepe and cook until just browned on the other side, about 1 minute more. Transfer to a plate.

Continue making crêpes, brushing the pan with more oil as needed and stacking crepes between layers of parchment paper, until you have at least 12. Keep crepes warm in the oven.

Melt remaining 2 tablespoons butter in a medium saucepan over medium heat.

Add shallot and cook, stirring, until softened, about 1 minute.

Add all-purpose flour and cook, stirring, for 1 minute.

Slowly whisk in remaining 1 1/3 cups milk, 1/4 teaspoon salt and pepper.

Cook, whisking frequently, until slightly thickened, about 2 minutes.

Stir in peas and cook until tender, about 5 minutes.

Stir in peas and cook until tender, about 5 minutes.

Stir in 2 tablespoons of the dill.

Arrange 1 1/2 slices of salmon on half of each crepe.

Fold crepe in half over salmon, then in half again to form a quarter circle.

Arrange crepes on individual plates or a platter.

Top with hot creamed peas, garnish with remaining 1 tablespoon dill and serve.