Crêpes filled with North Sea shrimps

1.

Melt the fat, stir with milk and egg until smooth. Stir in the flour and let it soak for about 10 minutes. Season with salt and nutmeg. In the meantime, wash the dill, pat dry and pluck it off. Mix the cream cheese with about 1/2 of the dill and lemon juice until smooth.

2.

Season with salt and cayenne pepper. Peel and finely dice shallot. Mix the North Sea prawns with the shallots and the remaining dill. Heat a coated pan (approx. 16 cm Ø) gradually coated with 2 tablespoons of oil and bake 4 thin crepes in portions. Let them cool down.

3.

Then thinly spread about 1/2 of the cream cheese cream. Place 1 lettuce leaf on each crepe and spread thinly with the remaining cream cheese cream. Spread the North Sea shrimps on the 4 crêpes and roll them up.

4.

Approx. Chill for 10 minutes. In the meantime, stir together the egg yolks, honey, mustard and vinegar until smooth. Season with salt and cayenne pepper. Stir in the remaining oil in a thin stream. Slice the crepes and arrange on plates with the sauce.

5.

Garnish with lettuce if you like.