Whisk together flour, milk, water, eggs, melted butter, and salt in a medium bowl until smooth.

Refrigerate the batter for at least 30 minutes.

Lightly brush a crepe pan or nonstick skillet with melted butter and heat over medium-high heat.

Ladle a few tablespoons of batter into the center of the hot pan and swirl to coat the bottom in a thin, even layer.

Cook for 45 seconds to 1 minute, until the edges are crisp and the batter loses its shine.

Flip the crepe and cook for another 30 to 45 seconds.

Keep cooked crepes warm on a cookie sheet in a 200°F oven, or stack with waxed paper between layers.

Combine sour cream, lemon zest, lemon juice, dill, chives, and capers in a small bowl; season with salt and pepper.

Warm one crepe in a pan and add some of the lemon-herb sour cream filling.

Add a piece of smoked salmon

Fold the crepe in half, then in half again into a triangle.

Repeat with remaining crepes and filling.

Arrange the crepes on a serving platter and top with a dollop of lemon-herb cream and a caper berry.