Combine pancake mix with 1 1/4 cups milk, 1 Tbsp. butter and egg in bowl. Stir lightly until just mixed. Pour 1/3 cup batter onto hot, lightly buttered griddle. Bake until set. Turn to brown other side. Saute' onion and celery in 1/4 cup butter in skillet until tender. Blend in flour and slat to make smooth paste. Add 2 1/4 cups milk gradually stirring constantly. Cook until thick, stirring constantly. Remove from heat. Add cheese, stirring until melted. Set aside 1 1/3 cups sauce. Add salmon and peas to sauce in pan, heating and stirring until hot and blended. Spread pancakes with salmon mixture and roll up. Place in 9x11 inch baking dish. Bake at 350 degrees F for 15-20 minutes. Reheat reserved sauce to pour over crepes.
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