To make the pancakes, tip the flours and salt into a large mixing bowl and make a well in the centre. Add the egg, milk and melted butter and whisk well until you have a smooth creamy batter. (it should be the consistency of pouring cream). Cover and leave the batter to stand for 30 minutes . Whilst the batter is standing you can prepare the filling. Bring a large pan of lightly salted water to the boil and plunge the grated courgette into it. Cook for 1 minute then drain and plunge into a bowl of cold water for 5 minutes. Drain well through a plastic sieve pressing out any excess moisture with absorbent kitchen paper.
Place the salmon in a pan, cover with 150ml water, bring to the boil, cover the pan tightly and poach for 6 to 7 minutes, until just cooked - to tell if its cooked, the flesh should flake easily when pushed gently with a fork. Drain and flake the flesh. Allow to cool. Toss the cooked drained courgette with the flaked salmon, dill and black pepper. Beat together the cream cheese and crème fraîche. Fold the salmon and courgette mixture into it.
To cook the pancakes, beat the batter once more, heat a 20cm (8in) nonstick frying pan and wipe with a little of the oil. When the pan is almost smoking, take a ladle full of the batter and swirl a thin layer over the base of the pan. Cook for 2 minutes until the batter sets and the underside is cooked, then flip over using a palette knife and cook the other side for a further 2 minutes. Continue cooking until you have used all the batter – it should give you 8 pancakes. Wipe out the pan with a little extra oil before you cook each crepe.
To serve, spoon a little of the filling down one side of each pancake and roll up , serve 2 per portion garnished with a fresh green salad and cherry tomatoes.