Shrimp crêpes
Delight in savory shrimp crepes—a perfect blend of tender shrimp, creamy Bechamel, and aromatic dill, wrapped in fluffy crepes.
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.
