Break in the two large eggs and whisk continuously whilst adding the milk until a smooth batter has been achieved. Add in the grated lemon zest and the chopped parsley at this stage also. Mix thoroughly until combined and then transfer into the fridge to rest until required.
Meanwhile heat a pan until quite hot. Add a little oil to the pan and then spoon in the pancake batter and swirl quickly until the entire pan has been covered with the batter.
Allow to cook for about a moment or two on either side until they are nice and golden brown.
Store the pancakes between discs of parchment paper and if necessary refrigerate until required.
In a large bowl, combine the blue cheese, cream cheese, oregano, lemon juice and zest. Season with a little salt and pepper. Gently stir in the smoked salmon.
Place a crepe onto a plate and spoon 2 tablespoons of the salmon mixture into the centre. Bring all the edges together to create a little purse/parcel and secure with a cocktail stick. Place in a preheated oven for 4 – 5 minutes until warmed through.