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In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth.
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Expect the batter to be thinner than normal pancake batter.
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Refrigerate the batter for at least 30 minutes.
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When ready to make the crepes, lightly brush a 6 to 8-inch crepe pan or small nonstick skillet with melted butter and put over medium-high heat.
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Ladle a few tablespoons of batter into the center of the hot pan.
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Lift the pan, removing it from the heat, and swirl so the batter coats the bottom of the pan in an even layer that's as thin as possible.
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If you have a few holes in the crepe, you can add a bit more batter to those bald spots to cover them.
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If there is excess batter in the pan, simply pour it back into the batter bowl.
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Return the pan to the heat and cook until the edges crisp and the batter loses its shine, about 45 seconds to 1 minute.
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Using a nonstick spatula, flip the crepe and continue cooking on the other side, another 30 to 45 seconds.
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If making crepes in advance, you can either slide the cooked crepes onto a cookie sheet and keep warm in a 200 degree F oven, or stack on a plate, putting waxed paper between each layer to prevent sticking while you continue with the remaining batter.
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When ready to serve, heat 1 crepe in a pan and add some of the filling, warming slightly.
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(If you imagine your crepe to be divided into quarters, you only want to add filling to the bottom corner in order to fold it properly.
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The crepe should be folded in half (like you would an omelet) and then again into a neat triangle (like a piece of pie).
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If you want more filling, crepes can be either rolled or folded in half.)
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Combine the sour cream or creme fraiche, lemon zest, lemon juice, dill, chives, and capers, in a small bowl and season with salt and pepper, to taste.
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To serve, put a piece of smoked salmon in the bottom corner of a warmed crepe, folding in half (like you would an omelet) and then again into a neat triangle (like a piece of pie).
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Repeat with remaining crepes and filling.
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Arrange the crepes on a serving platter.
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Top each with a dollop of lemon-herb cream and a caper berry before serving.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
