A dry, crisp, medium-bodied Silvaner is an excellent choice for this dish, as it harmonizes well with seafood.
In a stand mixer, beat together the flour, eggs, butter, salt, and milk for approx. 3 – 5 min. until a smooth, even batter forms. Cover bowl and transfer to fridge for approx. 1 hr.
In a fresh stand mixer bowl, beat together crème fraiche, sugar, lemon and orange zest, and cress for approx. 2 – 3 min. until the crème fraiche is stiff and all ingredients well-mixed. Season with salt and pepper to taste.
Melt some butter in a large frying pan over medium-high heat and cook crepes for approx. 1 min. per side until golden brown. Transfer to a plate and let cool completely.
When the crepes have cooled down, spread an even, thin layer of crème fraiche on top, fill with smoked salmon, and roll up for serving. Garnish with a dollop of crème fraiche and salmon caviar.