SHRIMP CREPES
Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster.
Provided by impellizzeri kitchen
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Spray a 9x12-inch baking dish with cooking spray.
- Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
- Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
- Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
- Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
- Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 19.5 g, Cholesterol 228.9 mg, Fat 9.8 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 3.7 g, Sodium 427.3 mg, Sugar 3.1 g
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Robert Babin
[email protected]I can't wait to try these crepes!
Hamza Mushtaq
[email protected]These crepes are a great way to use up leftover shrimp.
Sandile Bongani Msimango
[email protected]I'll definitely be making these again.
JARRELL GEORGE
[email protected]Delicious!
Niranjala Sarojani
[email protected]These crepes were a bit bland for my taste. I think I'll try adding some more herbs and spices next time.
Ans Imran
[email protected]I love these crepes! They're so light and fluffy, and the filling is always delicious. I've made them with shrimp, chicken, and vegetables, and they're always a hit.
Lionel Bunny
[email protected]These crepes were easy to make and turned out great! I used a store-bought crepe mix and the filling was simple but flavorful. I will definitely be making these again.
Uzoamaka Okeke
[email protected]The crepes were a bit thick for my taste, but the filling was delicious. I think I'll try making them again with a thinner batter next time.
Mughal Jee
[email protected]These crepes were delicious! I used a gluten-free flour blend and they still turned out perfectly. The filling was also very flavorful. I will definitely be making these again.
Otunba lamba
[email protected]I've made these crepes several times now and they always turn out great. They're so versatile - you can fill them with anything you like. My favorite is a simple combination of shrimp, cheese, and spinach.
MdShabuj Khan
[email protected]These shrimp crepes were a hit with my family! The crepes were light and fluffy, and the shrimp filling was flavorful and juicy. I will definitely be making these again.