For crepes, whisk eggs and milk to combine and whisk in flour, sugar and salt. Let sit for 15 minutes (or chill until ready to use), then stir in oil and beer or club soda.
Heat a crepe pan or other large non-stick skillet over medium heat and grease lightly. Ladle 2-3 Tbsp (30-45 ml) of batter into center of pan and swirl to coat a thin, even layer over pan.
Cook just until surface of crepe looks dry and edges curl up a little. Flip crepe over and cook 30 seconds before removing to a parchment-lined tray to cool. Repeat with remaining batter.
After cooled, stack crepes and wrap. Store at room temperature if using same day, or freeze for later use (do not refrigerate).
For the Torte
In a food processor, pulse cream cheese and sour cream until smooth. Pulse in capers, chives and lemon zest and set aside.
To assemble, lay out 2 crepes. Spread a thin layer of cream cheese over each and top with a single layer of smoked salmon (trim salmon pieces if required).
Top salmon with a crepe and repeat process of layering, finishing with a crepe. Wrap “tortes” in plastic wrap and chill for at least 3 hours.
For an alternate presentation, increase the recipe by half and mask the outside of the crepe torte and press extra chives on the outside (this will make it look more like a cake)
Otherwise, to serve, cut each torte into 12 wedges (trim outside edge, if needed) and serve.