Heat lemon juice in a small saucepan over medium heat. Add sugar and stir until dissolved.
In a small bowl, mix cornstarch with water until a paste is formed. Add a little cornstarch paste to the lemon mixture until it thickens into a syrup, 1 to 2 minutes. Remove from heat, set aside.
In a large bowl, sift flour, baking soda, salt, and sugar. In a separate bowl, whisk egg yolks, ricotta cheese, milk, oil, and vanilla. Add flour mixture to egg mixture and stir until well blended.
Lightly muddle or chop lavender buds and add to the mixture along with lemon zest. Let batter sit 15 minutes.
In another bowl, whisk egg whites until stiff peaks form (7 to 10 minutes). Fold into batter.
Heat a nonstick skillet or griddle over medium heat. Working in batches, form each pancake by spooning batter onto skillet. Cook until most of the air bubbles have popped, then flip and cook until pancakes are easy to remove with a spatula, about 5 minutes total.
Drizzle with lemon sauce and sprinkle with lavender and blueberries.
In a large skillet, heat olive oil. Add asparagus and garlic salt. Cook on medium high until tender and lightly charred.
In a heat-safe bowl, whisk 4 egg yolks and lemon juice until thickened and doubled in volume.
In a small saucepan, melt butter, being careful not to overheat. Add a small spoonful of melted butter to the egg mixture and whisk until fully incorporated. Continue adding butter to egg mixture one spoonful at a time, whisking constantly so eggs won’t curdle.
Once butter is incorporated, return the sauce to saucepan and cook on very low heat, stirring constantly for 30 seconds. If sauce isn’t thick enough, heat slightly longer. Remove from heat and whisk in dash of cayenne and salt.
In a measuring cup with a spout, mix eggs, milk, oil, salt, and flour with a fork (or immersion blender) until smooth.
Heat a 12-inch round crepe maker or nonstick skillet on medium. Pour 1/2 cup batter and spread out with a heatproof spatula until very thin or lift and rotate skillet until batter is spread to the edges. Cook 1 to 3 minutes. When the crepe easily releases with a spatula, flip and cook another minute. Transfer onto a plate. Repeat until batter is gone, carefully stacking crepes.
Top each crepe with slice of salmon, asparagus spears, and a drizzle of hollandaise (if hollandaise is too thick, add a little bit of water and stir). Fold crepes into triangles or roll closed. Garnish with fresh dill. Serve hot or at room temperature.