1. In a large bowl, whisk together the eggs, milk, melted butter, and salt until well combined

2. Gradually add the flour, whisking steadily until the batter is completely smooth and lump-free

3. Let the batter rest at room temperature for 30 minutes

4. Heat a small non-stick skillet or crepe pan over medium heat (180°C / 350°F)

5. Brush lightly with butter

6. Pour 60 milliliters (1/4 cup) of batter into the pan, immediately tilting and rotating to spread it evenly across the bottom

7. Cook for 1 to 2 minutes, until the edges begin to lift and the surface appears set

8. Flip with a spatula and cook for another 30 seconds

9. Transfer to a plate and repeat, stacking crepes with parchment if needed

10. In the same pan, melt the sautéing butter over medium heat

11. Add the mushrooms and cook for 3 to 4 minutes, until tender and lightly browned

12. Add the shrimp and cook for 2 to 3 minutes more, until opaque and fully cooked

13. Season with salt, pepper, lemon juice, dill, and lemon zest

14. Warm the crepes slightly if desired

15. Place a generous spoonful of the filling in the center of each

16. Fold the crepes in half, then in half again if desired, or simply roll

17. Serve immediately, garnished with extra dill and a lemon wedge if preferred