• Beat eggs and salt in a small bowl until blended.
  
• Heat 6-inch nonstick omelet pan or skillet over medium-high heat until hot.
• Pour ¼ cup of the batter into the pan and swirl to coat the bottom of the pan.
• Place the pan back on the heat to let the egg cook.
• Cook the egg crepes until they are just set at the surface (about 30 seconds) and there’s no browning on the edges. Flipp over the crepe gently, and cook for a few seconds on the other side.
  
• Repeat until all the batter is used.
• Stack the cooked crepes on a plate or wire rack to cool down.

Let's put everything together

• Place one crepe to the plate and spread a thin layer of cream cheese on it.
  
• Place sliced smoked salmon on cream cheese and cover with the next crepe.
  
• Repeat doing the layer until you use all your ingredients.
  
• Decorate with dill and serve.