Creating Smoked Salmon Crepes with Creme Fraiche and Radish is easy if you follow these straightforward steps:

1. Prepare the Crepe Batter: In a mixing bowl, whisk together the flour and salt. In another bowl, combine the eggs and milk. Gradually add the wet mixture to the dry ingredients, stirring until smooth. Add the melted butter and mix well.
2. Rest the Batter: Allow the crepe batter to rest for at least 30 minutes. This helps to create a tender texture.
3. Cook the Crepes: Heat a non-stick skillet over medium heat. Lightly grease with butter or oil. Pour about ¼ cup of batter into the skillet, tilting it to spread evenly. Cook until the edges begin to lift and the bottom is golden, about 1-2 minutes. Flip and cook for an additional 1-2 minutes.
4. Repeat: Continue the process with the remaining batter, stacking the cooked crepes on a plate and covering them to keep warm.
5. Assemble the Crepes: For each crepe, spread some creme fraiche onto one half, top with smoked salmon, and sprinkle with sliced radishes.
6. Fold: Fold the crepe over in half, then again to create a triangle, or simply roll it up.
7. Garnish: Arrange the filled crepes on a serving platter and garnish them with fresh dill, if desired.
8. Serve with Lemon: Serve the crepes warm with lemon wedges on the side for a refreshing twist.

These simple steps will lead you to create a dish that is not only visually stunning but also rich in flavor.