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1
In a medium bowl, whisk the flour with the salt and sugar.
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2
Whisk in the milk, followed by the eggs and then the butter.
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3
Refrigerate for 1 hour.
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4
In a small bowl, blend the mayonnaise with the chopped dill, lemon zest and juice and season with salt and pepper.
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5
Heat a 6-inch nonstick skillet (measured across the bottom).
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6
Lightly oil a paper towel and use it to grease the skillet.
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7
Add about 3 tablespoons of the crepe batter to the skillet, swirl to coat the bottom of the pan and pour the excess batter back into the bowl.
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8
Cook the crepe over moderately high heat until browned around the edges, about 1 minute.
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9
Flip the crepe and cook for about 30 seconds longer; transfer the crepe to a baking sheet.
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10
Repeat with the remaining crepe batter, rubbing the skillet with oil as needed and reducing the heat to moderate if the skillet gets too hot.
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11
You should have about 18 crepes, but you'll only need 16.
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12
On a work surface, arrange 4 crepes overlapping in a row that measures 19 inches.
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13
Arrange another row of 4 overlapping crepes just below to form a neat 19-by-9-inch rectangle.
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14
Spread half of the smoked salmon slices over the lower row of crepes.
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15
Starting at the bottom of the rectangle, roll up the crepes neatly and tightly around the salmon.
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16
Trim the ends and slice the roll crosswise into 1-inch spirals.
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17
Repeat with the remaining crepes and salmon.
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18
Transfer the hors d'oeuvres to a large platter.
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19
Dot 1/2 teaspoon of the dill mayonnaise on each spiral, sprinkle with red onion and top with a dill sprig.
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20
Secure each spiral with a toothpick and serve.
