1. To prepare the crepes, preheat a crepe pan or a non-stick skillet over medium heat, approximately 180°C (350°F). Grease the pan with a small pat of butter and use a spatula to shape it into a circle.

2. In a large mixing bowl, whisk together 2 large eggs, a pinch of salt, and 250ml (1 cup) of milk until well combined. Gradually add 125g (1 cup) of all-purpose flour to the mixture and whisk until smooth.

3. Pour a small amount of the batter, about 60ml (1/4 cup), into the pan and tilt it to evenly coat the bottom.

4. Cook the crepe for about 2 minutes, until the bottom is golden brown. Loosen the crepe with a spatula and flip it over.

5. Add a spoonful of shrimp filling to the center of the crepe and fold the crepe in half to enclose the filling.

6. Cook for another minute, until the shrimp is pink and cooked through.

7. Repeat the process with the remaining batter and filling.

8. To prepare the hollandaise sauce, melt 125g (4 1/2 ounces) of butter in a saucepan over low heat.

9. In a separate bowl, whisk together 2 large egg yolks, 1 tablespoon freshly squeezed lemon juice, and a pinch of salt.

10. Slowly pour the melted butter into the egg yolks, whisking continuously until the mixture thickens.

11. Add 1/4 teaspoon cayenne pepper, if desired, and whisk until combined.

12. To assemble the dish, place a cooked crepe on a serving plate, spoon some hollandaise sauce over the top, and garnish with a sprig of fresh dill.

13. Serve immediately and enjoy.