- Sift the flour and salt into a bowl and make a well in the centre. Whisk the milk, eggs and butter and gradually add to the flour, while mixing gently with a balloon whisk. (Do not over whisk crepe batter, this will result in rubbery crepes.) Cover the bowl with plastic wrap and leave to stand for 30 minutes to allow the batter to thicken slightly. (It should be the consistency of cream.)
- Brush a small (10-cm) crepe pan with oil and pour a little batter into the pan, quickly tilting to coat the base evenly. Cook for about 1 minute, or until the edges of the crepe start to curl slightly. Flip the crepe and cook for 1 minute on the other side. Slide onto a plate, cover and repeat with the remaining batter.
- Squeeze a little lemon juice over the warm crepes, then spread each with a generous amount of Simonsberg Lemon and Black Pepper Cream Cheese and stack to a desired height. Garnish with caper berries and flaked smoked snoek and serve with baby salad leaves and herbs.