Wash and peel the potatoes. Boil in water, let them cool down and cut in thin slices.
In a bowl mix the buckwheat flour and the normal flour together.
Add the milk, salt, black pepper, olive oil and egg. Mix it well.
Let the mixture rest cold for 30 minutes.
Heat up a frying pan and melt some butter in the pan.
Take out the crepe batter and stir.
Pour some of the batter in the frying pan. Flip it and place cheese, potato slices and salmon in the middle of the crepe.
Fold in the edges towards the center.
Place on a plate and serve directly.