In a large bowl, whisk together the eggs, milk, 3/4 cup of the water, salt, dill and butter. When well blended, whisk in the yogurt. The consistency of the crepe batter should be just slightly thicker than heavy cream. Whisk in a little more water if the batter is too thick. Cover and refrigerate for about 30 minutes.
In a large bowl, whisk together the eggs and milk. Set aside. In a large skillet over medium-high heat, melt the butter. Add the asparagus and saute for about two or three minutes, until just tender. Add the shallots and capers and saute for another minute or two. Reduce heat to medium and add the egg mixture all at once. Using a spatula, gently stir the egg mixture and cook until just cooked through. Turn off the heat and fold in the smoked salmon, dill and yogurt. Season to taste with salt and pepper.
Fill the crepes by placing a large spoonful of the egg mixture onto a flattened crepe and then roll into a cylinder or fold into a square. Top with a dollop of yogurt and garnish with dill.