Mix the flour, salt and lemon zest in a bowl and create a hollow in the middle. Combine the milk & water and eggs, pour little by little into the trough, stirring, then mix with a risotto spoon and beat until the dough turns glossy and starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.
Press the dough in batches through a sieve into gently boiling water and allow the Knöpfli to steep until they rise to the surface, remove with a slotted spoon, place in a sieve and drain.
Soften the morels in water for about 15 mins. Drain the morels, retaining the water in which they were softened, set aside. Rinse the morels well, pat dry and halve lengthways if necessary.
Heat the clarified butter in a non-stick frying pan. Sauté the onion, adding the morels and lettuce strips for approx. 2 mins. Pour in the reserved morel water, bring to the boil, stir in the Knöpfli and parsley, gently heat, season and plate up.
Top with the crème fraîche and garnish with parsley.