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

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Crepes:

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 

Lemon Creme Fraiche:

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 

Herbed Ricotta and Topping:

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