Yields 4 servings
8 ounces thinly sliced smoked salmon
Prepare the crêpes.
Preheat the oven to 350ºF. Lightly oil a rimmed baking sheet.
Melt the butter in a large skillet over medium heat. Lightly beat the eggs with the milk, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add the egg mixture to the skillet, reduce the heat to medium low and cook, stirring frequently, until the eggs are creamy and just set, about 12 minutes.
Meanwhile, coarsely grate the cheese. Divide the salmon into 8 equal pieces. Spread out the crêpes on a work surface. Sprinkle the cheese onto the crêpes; top with the salmon.
Divide the eggs onto the crêpes making a log near one edge of each. Roll up the crêpes half way, tuck the ends in and finish rolling. Place the crêpes, seam side down, on the baking sheet and bake 10 minutes. Transfer 2 crêpes to each of 4 plates and serve right away.
Yields eight to ten 8-inch crêpes
1/4 teaspoon table salt
Melt the butter; set aside 2 tablespoons and combine the remaining 3 tablespoons with the milk, flour, eggs, and salt in a blender; blend until smooth. Transfer to a bowl, cover and set aside at room temperature for 30 minutes.
Lightly brush a 10-inch crêpe pan with some of the reserved melted butter and heat over medium-high heat until hot but not smoking. Reduce the heat to medium.
Stir the batter and ladle a scant 1/4 cup of the batter into the pan, tilting and rotating the pan until the batter coats the bottom. Cook 30 to 45 seconds until the surface of the crêpe looks set and the bottom is barely golden. Turn the crêpe and cook for 30 seconds more on the second side.
Transfer the crêpes to a cooling rack as they are cooked. Once they are cool, stack them until you are ready to use them. Wrap and freeze any extra crêpes for later use.