Buckwheat crêpe cake with smoked salmon

Directions

1. For the crêpes: Combine flour, salt and pepper in a bowl. Dig a well and add the egg and olive oil. Mix with a whisk and slowly incorporate the water until mixture is smooth. Set aside for 30 minutes. Stir again and make 5-6 crêpes.
2. Whisk together cream cheese, cottage cheese and dill with a fork. Try to make it as creamy as possible so you don’t break the galettes when you spread the creamcheese
3. Take the 5 or 6 crêpes, make sure they are cool. Put one crêpe on a plate, spread with cheese spread and cover with slices of salmon and arugula leaves. Add another crêpe on top and proceed from there is the same order. Finish with a crêpe. Set in the fridge for 30 or so.
4. For serving, just cut slices, just like a cake.