Prepare the crepes first. Place all the ingredients for the crepes into a blender and mix for 2 to 3 minutes, until the batter is smooth and clump free. This recipe will also work with a whisk; make sure to have the eggs and milk at room temperature for a smoother batter. First, whisk together the milk and eggs for 2 to 3 minutes until smooth, then add the salt, butter and dill and whisk again for 1 minute. Sift the flour into the batter and whisk for a few minutes more until the batter is completely smooth and clump free.

Preheat a large non-stick frying pan or a crepe pan over medium high heat. Use 1/4 cup (60ml) of batter per crepe. Pour the crepe batter into the center of the preheated pan and tilt the pan around until the batter is spread evenly. Cook for approximately 1 minute on the first side, until the crepe is matte and the edges are starting to turn golden. Run a rubber spatula underneath the crepe and turn it over. Cook on the other side for about 30 seconds, then transfer onto a wire rack to cool completely. Watch my video recipe to see how it's done!

To assemble the crepes, first spread a generous amount of sour cream onto the crepe, then sprinkle a little bit of toppings over the sour cream. Feel free to use your favorite toppings; a little bit goes a long way, especially the capers and shallots. Top with sliced avocado (if desired) and several pieces of smoked salmon. Fold the crepes into quarters and serve with more sour cream or creme fraiche on the side. Check out my website post to see how to set up brunch bar for this recipe!