Crêpes à la Prince Bertil

Ingredients for 4 servings:

• 1 dl water
• 50 g wheat flour
• 1 dl cream
• 3 eggs
• 2 pinches of salt
• 1 tbsp butter or margarine, melted
• 3 egg yolks
• 150 g butter, melted
• 3 tsp lemon juice
• 300 g crabs, peeled
• 3 tbsp dill, finely chopped
• n. B. Cheese, grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 47 minutes

Swedish crêpe variant with crab and dill

Mix water, flour, and cream to form a smooth, lump-free batter. Stir in eggs, salt, and butter or margarine. In a lightly greased crêpe pan, bake 12-15 thin pancakes, but only on one side. Stack them on top of each other, place baking paper between them, and keep warm until ready to fill. For the filling, put the egg yolks in a saucepan and, while stirring vigorously, add the butter to a boiling water bath. Add the shrimp, drained well and chopped a little if desired, and the dill. Spoon a little of the filling onto each pancake and roll them up. Place the rolls seam-down in a greased ovenproof dish and sprinkle with cheese. Bake at 225 degrees Celsius for 6-7 minutes, then serve immediately. Note: This type of crêpe is a classic in Sweden, named after Prince Bertil Gustaf Oscar Carl Eugen, the uncle of the current Swedish King Carl XVI Gustav.