Pre-heat the oven to 180ºC/350ºF
Heat the butter until just melted. (in a small pan or the microwave).
Pour it into a large jug.
Crack in the eggs in the jug, add the milk, water and flour.
Use a stick blender to ingredients until you have a smooth batter.
Place your biggest non-stick pan over a medium heat and add the smallest amount of butter.
Pour in your mixture and swirl the pan until it coats In a pan on the stove heat with a little bit of butter
Pouring a small amount of batter into the pan and swirl it around so it coats the pan.
Loosen the edges with you spatula and carefully flip.
repeat with the remaining batter.
(Don't worry the first couple are always a bit off!)
Cover the cooked crepes with a clean t-towel whilst you make the filling.
Chop the salmon into bite sized chunks and devein the prawns. Set aside.
Place a large frying pan over a high heat and when it is hot add the frozen corn. It will sizzle but don't panic. The corn will char slightly. Once you have a nice colour on the corn remove it from the pan and set aside.
Put the butter and olive oil into the same pan and melt over a low heat.
Finely chop the onion and celery and then cook in the butter until soft. (About 5 minutes)
Add in the flour and stir well.
Gradually add the stock, then bring to a boil and simmer for 2 minutes.
Add the cream.
Stir through the dill and reduce the heat to low.
Check your seasoning and add salt and white pepper to taste.
Remove 1/2 cup of the sauce for later.
Add in the salmon and prawns to the remaining sauce and cook for 5 minutes over a low heat.
Add in the sweetcorn and remove from the heat.
Spoon 1/2 cup of the filling over the middle of a crepe.
Fold the over one side, fold in the ends and then carefully roll the crepe up
Place in a ovenproof dish. Repeat with remaining crepes and filling.
Bake for 5-8 minutes until everything is crisp and hot.
Serve with a side salad and the reserved sauce.