1. Preheat the oven to 350°F (180°C).

2. Whisk together 1 cup (250ml) of flour 2 large eggs 1 cup (250ml) of milk and a pinch of salt in a large bowl to make the pancake batter then let it rest for 30 minutes.

3. In a separate bowl mix together 2 tablespoons (30g) of softened butter 2 tablespoons (30g) of grated cheese and a pinch of salt.

4. Using a non-stick skillet cook the pancake batter over medium heat until bubbles appear on the surface and the edges start to dry then loosen with a spatula and flip.

5. Spread a layer of the butter-cheese mixture on top of the cooked pancake leaving a 1-inch (2.5cm) border around the edges.

6. Arrange 4-6 cooked shrimp some mixed greens and a sprinkle of dill on one half of the pancake.

7. Fold the other half of the pancake over the filling to form a roll.

8. Place the roll seam-side down on a baking sheet and bake for 10-12 minutes or until the pancake is golden brown and the cheese is melted.

9. Serve warm garnished with lemon zest and a dollop of sour cream if desired.