Crepes with Smoked Salmon Ricotta Red Onion and Capers with Lemon Creme Fraiche

Ingredients

• 1 1/2 cups whole milk
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon coarse salt
• 4 large eggs
• 4 tablespoons unsalted butter, melted and cooled
• 1/4 cup creme fraiche
• 1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper
• 2 cups fresh ricotta, drained through a cheesecloth for 2 hours
• 2 teaspoons finely chopped chives
• 2 teaspoons finely chopped fresh dill, plus dill fronds, for garnish
• 2 teaspoons finely chopped fresh parsley
• 1 teaspoon finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 8 ounces paper-thin slices smoked salmon
• 1 small red onion, halved and thinly sliced
• 2 tablespoons drained capers in brine

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