1. Prepare the filling by combining 250ml (1 cup) of milk, 125ml (1/2 cup) of heavy cream, 25g (2 tablespoons) of all-purpose flour, and 1 bouillon cube in a medium saucepan. Bring to a boil while continuously whisking over medium heat.

2. Reduce the heat to low and let it simmer for about 5 minutes, whisking occasionally.

3. Add 225g (8 ounces) of cooked, peeled, and deveined shrimp, 15g (1/4 cup) of chopped fresh dill, salt, and pepper to the saucepan. Stir well to combine and then let the mixture cool to room temperature.

4. In a separate large bowl, whisk together 115g (1 cup) of all-purpose flour, 125ml (1/2 cup) of water, and a pinch of salt. Add 2 large eggs and 60ml (1/4 cup) of milk, whisking the batter until smooth and free of lumps.

5. Heat a small non-stick pan or crepe pan over medium heat and add a small amount of melted butter to the pan.

6. Pour about 120ml (1/2 cup) of the crepe batter into the pan, tilting it to evenly coat the bottom of the pan.

7. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen the crepe with a spatula, then flip it over and cook the other side for another minute.

8. Divide the cooled shrimp filling among the crepes, placing a portion of the filling in the center of each crepe.

9. Roll up the crepes tightly and place them seam-side down in a baking dish.

10. Sprinkle 115g (1 cup) of grated cheese evenly over the rolled crepes and bake in a preheated oven at 120°C (250°F) for about 5 minutes, or until golden brown.

11. Serve the crepes warm, accompanied by a side salad, sliced tomatoes, and cucumber.