Place flour, salt, eggs, milk, butter and water in a blender. Blend until well-combined. I recommend letting the batter sit for 30 minutes in the fridge for optimal consistency, but if in a pinch you can skip the resting time.
While crepe batter is resting, combine ricotta, lemon juice, dill, salt, and pepper in a small mixing bowl. Taste and add additional salt, pepper, lemon, and/or dill per personal preference. Set aside.
Heat a medium-sized non-stick pan over medium heat until hot. Pour ¼ cup of batter into pan, quickly swirling it around to spread the batter evenly in the pan.
Cook for 45-60 seconds, flip, then cook another 30 seconds. Remove from heat and repeat with remaining batter.
To assemble crepes, place 1-2 ounces of salmon on a crepe, then fold the crepe in half once and then again to form a wedge shape. Repeat with remaining crepes. Serve with lemon-herb ricotta cheese mixture and capers (if using). Enjoy!