Shrimp crêpes are a wonderful dish, discovered in my mother’s cherished recipe book. These crêpes offer a delicious blend of flavors that are perfect for any occasion. Whether served as an elegant starter or a satisfying main course paired with a fresh salad, they always impress.
Shrimps
When selecting shrimp, I personally opt for pre-cooked cold water shrimp from Greenland. Nevertheless, feel free to choose any pre-cooked shrimp you like. If they happen to be larger in size, simply cut them into smaller pieces for easier incorporation into the dish.
Crêpe batter
- To start, whisk together all the crêpe ingredients and let the batter rest for at least 30 minutes to an hour at room temperature or overnight in the refrigerator. Allowing the batter to rest is crucial for a smoother texture, as the flour fully absorbs the liquid, resulting in light and fluffy crêpes. To prevent lumps, use an electric whisk.
- Heat a non-stick frying pan over medium /high heat with butter. Add the melted butter to the crêpe batter and give it a stir. Once the pan is hot, pour 50 ml (¼ cup) of batter into the center and tilt or twirl the pan to spread it thinly. Cook for about 30 seconds to 1 minute on each side, then stack the crêpes on a plate.
Shrimp filling
- Now, let’s prepare the shrimp filling. Start by boiling an egg until hard-boiled.
- Then, create a creamy Bechamel sauce by melting butter in a saucepan, adding flour, and gradually pouring in cream. Let the sauce boil until it thickens.
- Stir constantly to prevent the flour from burning. About one minute
- Remove from heat. Mix in the shrimp, finely chopped dill, and roughly chopped egg, seasoning with salt and pepper to taste.
Assemble the crêpes
To assemble the shrimp crêpes, spoon the filling into the center of each crêpe, fold in the short sides, roll up the long side, and continue rolling until you reach seam side down. Place the filled crêpes in a greased dish and sprinkle grated cheese over the top for extra flavor. Bake in the pre-heated oven for a few minutes until the cheese is golden brown.
If you liked shrimp crêpes, you may also like:
Shrimp crêpes
Equipment
- 1 Oven dish
- 1 non-stick frying pan
- 1 sauce pan
Ingredients
Crêpe batter
- 125 g All-purpose flour (¾ cup)
- 2 Eggs
- 1 Egg yolk
- 200 ml Milk
- 1 tbsp Heavy cream
- 2 tbsp Butter melted
Shrimp filling
- 1 tbsp Butter
- 1½ tbsp All-purpose flour
- 300 ml Heavy cream
- 1 tbsp Dill finely chopped
- 450 g Shrimps pre-cooked cold water
- 1 Egg hard boiled and chopped
- Salt and black pepper to taste
Topping
- Cheese (Your preferred cheese topping)
Instructions
Crêpe
- Whisk together all the crêpe ingredients and let the batter rest for at least 30 minutes to an hour at room temperature or overnight in the refrigerator.
- Heat a non-stick frying pan over medium /high heat with butter. Add the melted butter to the crêpe batter and give it a stir. Once the pan is hot, pour 50 ml (¼ cup) of batter into the center and tilt or twirl the pan to spread it thinly. Cook for about 30 seconds to 1 minute on each side, then stack the crêpes on a plate.
Shrimp filling
- Boil one egg until it's hard-cooked, then chop it.
- Melt butter in a saucepan, add flour, and gradually pour in cream. Allow the sauce to boil until it thickens. Stir constantly to prevent the flour from burning. About one minute
- Remove from heat. Mix in the shrimps, finely chopped dill, and roughly chopped egg, seasoning with salt and pepper to taste.
Assemble the crêpe
- Preheat oven 200℃ (392℉)
- Spoon the filling into the center of each crêpe, fold in the short sides, roll up the long side, and continue rolling until you reach seam side down.
- Place the filled crêpes in a greased dish and sprinkle grated cheese over the top for extra flavor.
- Bake in the pre-heated oven for a few minutes until the cheese is golden brown.
Βon appétit
