Whisk eggs, milk, and water in a large bowl.

Combine wheat flour, all-purpose flour, and salt in a separate bowl.

Add dry ingredients to the egg mixture and mix well.

Refrigerate batter for 1 hour.

In a food processor, combine goat cheese, roasted red peppers, lemon juice, paprika, and garlic.

Process until blended, about 2-3 minutes.

Refrigerate the cheese mixture until ready to use.

Heat a lightly greased 8-inch nonstick skillet over medium heat.

Pour 1/4 cup batter into the center of the skillet.

Lift and tilt pan to coat the bottom evenly.

Cook until the top appears dry.

Turn and cook for 15-20 seconds longer.

Remove the crepe to a wire rack to cool.

Repeat with remaining batter, greasing skillet as needed.

When cool, stack crepes with waxed paper or paper towels in between.

Spread 2 tablespoons of cheese mixture down the center of each crepe.

Top each crepe with smoked salmon, fresh baby spinach, capers, and fresh dill.

Roll up the crepes.

Garnish with additional goat cheese, capers, and dill if desired.