Ingredients

125 g all-purpose flour (¾ cup)

2 eggs

1 egg yolk

200 ml milk

1 tbsp heavy cream

2 tbsp butter (melted)

1 tbsp butter

1½ tbsp all-purpose flour

300 ml heavy cream

1 tbsp dill (finely chopped)

450 g shrimps pre-cooked

1 egg (hard boiled and chopped)

Salt and black pepper (to taste)

Cheese (your preferred topping)

Instructions

Step 1: In a bowl, whisk together the flour, eggs, egg yolk, milk, and heavy cream. Stir in the melted butter and let the batter rest for at least 30 minutes at room temperature or refrigerate overnight.

Step 2: Heat a non-stick frying pan over medium-high heat and melt a small amount of butter. Pour about 50 ml (¼ cup) of batter into the pan, tilting to spread thinly. Cook each crêpe for 30 seconds to 1 minute per side, then stack them on a plate.

Step 3: Boil one egg until hard-cooked, then peel and chop it roughly. Set aside.

Step 4: In a saucepan, melt 1 tablespoon butter over medium heat. Stir in 1½ tablespoons flour and gradually add 300 ml heavy cream, whisking constantly until the sauce thickens and boils, about one minute. Remove from heat.

Step 5: Stir the chopped shrimps, dill, and chopped hard-boiled egg into the cream sauce. Season with salt and black pepper to taste.

Step 6: Preheat the oven to 200°C (392°F). Spoon the shrimp filling down the center of each crêpe, fold in the short sides, then roll from one long end to the other, placing the seam side down in a greased baking dish.

Step 7: Sprinkle your preferred cheese over the arranged crêpes and bake in the preheated oven for a few minutes until the cheese is golden and bubbly.

Tips & Variations

For a lighter sauce, you can substitute half of the heavy cream with milk or a plant-based alternative.

If you prefer a spicier filling, add a pinch of cayenne pepper or smoked paprika to the cream sauce.

Use fresh herbs like parsley or chives in addition to dill for extra brightness.

Try Gruyère or mozzarella for the cheese topping to achieve a deliciously melty finish.

FAQs

Can I use raw shrimp instead of pre-cooked shrimp?

Yes, you can use raw shrimp; just sauté them briefly until pink and cooked through before adding to the sauce.

Can I prepare the batter and filling in advance?

Absolutely. The crêpe batter can rest overnight in the fridge, and the shrimp filling can be made a few hours ahead. Just assemble and bake when ready to serve.