Servings: 12 to 15 crepes

½ cup water ½ cup water
6 tbsp all-purpose flour 6 tbsp all-purpose flour
½ cup cream or half-and-half ½ cup cream or half-and-half
3 eggs 3 eggs
1 tbsp melted butter 1 tbsp melted butter
dash salt dash salt
 
Hollandaise Sauce: subheading: Hollandaise Sauce:
4 egg yolks 4 egg yolks
¾ cup melted butter or margarine ¾ cup melted butter or margarine
3 to 4 tbsp lemon juice 3 to 4 tbsp lemon juice
 
Filling: subheading: Filling:
8 oz. peeled cooked shrimp 8 oz. peeled cooked shrimp
3 tbsp chopped dill 3 tbsp chopped dill
Shredded cheese, for broiling Shredded cheese, for broiling

Beat water and flour together until smooth. Add cream or half-and-half, stirring. Add eggs, one at a time. Stir in butter and salt.
In a skillet, bake small thin pancakes. Turn over to brown second side. Remove pancakes from skillet. Set aside.
For sauce, combine egg yolks in a saucepan or in the top of a double boiler. Place saucepan in hot but not boiling water. Add butter in a steady thin stream, whisking constantly, until sauce is smooth and thickened. Season with lemon juice.
Add shrimp and dill to sauce.
Put a spoonful of sauce on each crepe. Roll up crepes and place in an ovenproof dish. Sprinkle with shredded cheese.
Broil or bake at 425 degrees until cheese is melted and brown. Serve immediately.

Prep: Fairly hard. Cost: Fairly expensive. Prep time: 40 minutes. Cook on upper rack. Good served with: A green salad and white wine or beer, as desired, or mineral water.  Tip: This dish can be prepared ahead of time. Roll crepes together with filling. Sprinkle with cheese. Cover. Keep refrigerated. Add a few more minutes to broiling or baking time.  Prep: Fairly hard. Cost: Fairly expensive. Prep time: 40 minutes. Cook on upper rack. Good served with: A green salad and white wine or beer, as desired, or mineral water.  Tip: This dish can be prepared ahead of time. Roll crepes together with filling. Sprinkle with cheese. Cover. Keep refrigerated. Add a few more minutes to broiling or baking time.