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Crepes with Shrimp Filling More Recipes Like This


Ingredients: Metric Units
Crepes
3/4 c. flour
1/2 c. water
1/2 c. milk
2 eggs
1/2 tsp. salt
3 Tbsp. butter, melted

Filling
1 Tbsp. butter
1 1/2 Tbsp. flour
1/2 lb. shrimp
1/2 c. water
1/2 c. heavy cream (whipping cream)
1 Tbsp. dill, chopped fine
3/4 c. grated cheese
Directions:
Whisk flour, water, and milk into a batter. Beat in eggs, salt, and melted butter. Let stand 30 minutes.

Spray a skillet with nonstick spray and heat it over medium-high heat. Pour 1/4 cup batter into skillet to make a thin, delicate pancake. It will cook quickly. Watch it - the moisture will cook out towards the middle. When the crepe top is dry, remove it from the pan.

Now do it again, until the batter is all cooked into crepes. Set aside.

Now for the filling.
Clean and peel the shrimp.
In a saucepan, heat butter and flour. Stir in water and cream with a whisk. Cook gently a few minutes. Add shrimps. Heat without boiling. Stir in dill.

Lay a crepe in a baking dish. Put a portion of the shrimp mixture in the crepe, roll it up. Repeat with the other crepes.

Sprinkle the crepes with grated cheese.

Bake at 375F for 20-25 minutes, until cheese is melted and golden brown.

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