Combine the flour, salt, pepper, baking powder, baking soda and 1 tablespoon of lemon zest in a large bowl.
Warm the milk in a saucepan.
Combine the milk with the cream, beaten eggs and melted butter.
Add the milk mixture to the flour mixture and combine well. Whisk the mixture until smooth.
Leave aside for 30 minutes to settle and thicken.
Heat olive oil in the frying pan over a medium low heat and add one tablespoon of the mixture at a time.
Cook until bubbles form on top and flip over. This should take only a few minutes.
Leave to rest on paper towels in a warm oven.
Combine the crème fraiche and the rest of the lemon zest and mix well.
When everything is ready then you can plate up. Place the blini's on the plate and top with the crème fraiche, capers and smoked salmon and a sprinkle of black pepper.