Crêpes with crab filling

Ingredients for 4 servings:

• 150 ml flour
• 125 ml water
• 125 ml milk
• 2 eggs
• ½ tsp salt
• 3 tbsp butter
• 1 tbsp butter
• 1 ½ tbsp flour
• 200 g crab, pickled
• 100 ml whipped cream
• 1 tbsp dill, finely chopped
• 75 g cheese, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix flour, water, and milk into a thin batter, then add the egg, salt, and melted butter. Let the batter rest for about 30 minutes. Then use it to make small, thin crêpes in a frying pan. Fry on one side only. Brown the butter and flour in a saucepan. Add the brine from the pickled crab and the cream, and simmer gently for a few minutes. Add the crab and heat gently without boiling. Finally, stir in the dill. Spread the filling on the uncooked side of the crêpes and roll them up. Place all the rolls in an ovenproof dish and sprinkle with grated cheese. Bake in the oven at 225°C for 20-25 minutes, until the cheese has melted and turned a nice color.