Combine flour, sugar, salt, milk, eggs and butter and whisk until you have a smooth consistency.
Coat a 12 inch pan with butter. Once pan is hot, pour about ⅓ cup of batter and swirl around so batter covers entire pan. Cook until underside of crepe has browned, about 3 minutes. Flip the crepe and cook an additional 2 minutes on opposite side. Transfer to plate and continue with remaining batter.
To make bechamel sauce
Melt butter in a small pot. Add flour and mix. Add in half and half, stirring constantly. Add mozzarella and continue to stir. Add salt and nutmeg.
Lower heat to lowest setting and stir occasionally while assembling the crepes.
To assemble crepes
Spread ½ a tablespoon of cream cheese in the center of each crepe.
Top with an ounce of smoked salmon, scallion, and a sprinkle of dill.
Roll crepe up and drizzle with bechamel sauce and a little more dill.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/09/07/smoked-salmon-stuffed-crepes-bechamel-sauce/