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For the crepes:
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1. With an electric mixer at high speed, beat the eggs and milk for about 1 minute.
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2. Add the flour and beat until smooth, about another minute. Stir in the spinach, scallions,dill, cayenne, salt and pepper.
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3. Stir in the water and allow the batter to rest at least 15 minutes.
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For the filling:
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1. With an electric mixer, beat the cream cheese until fluffy.
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2. Beat in the lemon zest, juice, shallots, dill, capers and paprika. Set aside while cooking the crepes.
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To cook:
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1. Heat an 8-inch crepe (or other non-stick pan) over med-high heat. Brush with vegetable oil.
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2. Ladle a scant 1/3 cup of the batter onto the pan, tilting to coat it evenly. Cook about 2 minutes or until lightly brown. Loosen edge with a spatula and turn quickly, using your fingers.
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3. Cook another 30 seconds, remove and allow to cool.
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To assemble the dish:
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1. Spread about 2 tablespoons of the herbed cream cheese on the less attractive side of the crepes. Cover with some smoked salmon.
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2. Roll each crepe tightly into a cigar shape and wrap each individually in plastic wrap.
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3. Place in the refrigerator and chill for at least 2 hours.
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To serve:
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Trim the unveven ends from the crepes and cut into 1/2-inch thick slices. Arrange decoratively on a platter and serve chilled. Makes about 55-60.
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To make ahead:
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The crepes can be made ahead up to 2 days and stored, wrapped tightly, in the refrigerator.
