If you can find packages of unsweetened crepes, they are ideal to use for this recipe. If you can’t get hold of crepes, however, wheat tortillas make a good alternative, and a can of crabmeat is a good substitute for the smoked salmon.
Mix together the cream cheese, dill, capers, lemon zest and juice until creamy, then season lightly with salt and pepper.
Spread the mixture over the crepes, then top with the smoked salmon. Roll up each crepe tightly to form a long roll. (You can now wrap the rolls in plastic wrap and keep in the refrigerator until needed. This can be done a day ahead.)
Trim away the ends and cut into neat 1-inch slices. If any happen to unroll, use toothpicks to secure them. Serve straightaway or keep covered in the refrigerator until ready to serve.