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.
Heat a 7-inch, non-stick crêpe pan or small non-stick frying pan over medium-hight heat. Brush lightly with canola oil (the pan should only be oiled before the first crepe). Using a 1/4 cup measure, pour 1/4 cup of batter into the hot pan and immediately swirl the pan so the batter thinly covers the bottom of the pan. Return to heat and let cook for about 30 seconds, until surface is bubbly and no longer shiny. Using an offset spatula, turn the crêpe over in the pan and cook the other side for about 30-40 seconds until cooked through and golden. Stack the crêpes on a plate and keep warm in the oven while making the remaining crêpes.
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.