For the Crêpes
In a large bowl, whisk together the milk, eggs, and melted butter. Sift in the flour and whisk thoroughly until the batter is smooth.
Stir in the chives and salt.
Heat a nonstick 6-inch / 15 cm sauté pan over medium-high heat.
Pour in just enough batter to thinly coat the bottom of the pan and cook until the top is set, about one minute.
Flip the crêpe and cook the other side for another 4 to 5 seconds. The crêpe should be pale, not browned.
Repeat with the remaining batter, stacking the finished crêpes on a plate.
For the Syrup
Combine the water, sugar, and Meyer lemon juice in a small saucepan.
Bring to a simmer over medium heat, stirring until the sugar dissolves.
Reduce the heat and let it gently simmer until it becomes a thin syrup.
Remove from the heat and let it cool completely to room temperature. The syrup will thicken as it cools.
To Serve
Lay a crêpe flat and place a small spoonful of whipped crème fraîche in the center.
Sprinkle with a few minced chives.
Roll the crêpe into a small, neat package and place it on your serving platter.
Repeat for all crêpes.
Just before serving, sprinkle the rolled crêpes with fresh Meyer lemon zest, drizzle with a small amount of the lemon syrup, and top each with a delicate quenelle of vegetarian caviar.
When whipping the crème fraîche, be careful not to over-whip it, or it will turn into butter.
Whisk just until it holds soft peaks.
