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1
In a medium bowl, mix the flour with 1/4 teaspoon of salt and the sugar.
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2
Whisk in the milk and eggs until the batter is smooth.
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3
Let the batter rest for 15 minutes.
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4
In a small bowl, mix the creme fraiche with the horseradish and chopped dill and season with salt and pepper.
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5
Strain the crepe batter through a fine sieve set over a small bowl.
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6
Heat a 6-inch crepe pan or nonstick skillet.
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7
Add 1/2 teaspoon of the butter.
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8
When the butter stops foaming, add 2 tablespoons of batter, tilting the pan to evenly coat the bottom.
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9
Cook over moderately high heat until the edge of the crepe is lightly browned, about 1 minute.
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10
Using a spatula, flip the crepe and cook until lightly colored on the second side, about 30 seconds.
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11
Transfer the crepe to a plate.
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12
Repeat with the remaining butter and batter, adjusting the heat as necessary so that the crepes do not burn.
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13
Stack the crepes as they're done; you should have 12.
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14
Spread each crepe with 1 tablespoon of the horseradish creme fraiche and top with 3 red onion slices, 2 or 3 apple slices and 1 heaping tablespoon of trout.
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15
Roll up the crepes and transfer to plates or a platter.
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16
Garnish each crepe with 1/2 teaspoon of caviar and a dill sprig and serve.
