Best 8 Shrimp Crepes Recipes

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Shrimp crepes are a versatile and delicious dish perfect for a variety of occasions. Whether you are looking for a light lunch, a savory dinner, or an elegant appetizer, shrimp crepes offer the perfect combination of flavors and textures. Made with a combination of shrimp, vegetables, and a creamy sauce, these delicate crepes can be enjoyed hot or cold and can be customized to suit your taste. With just a few simple ingredients and a bit of time, you can easily create a beautiful and satisfying meal that is sure to impress your family and friends.

Here are our top 8 tried and tested recipes!

SHRIMP AND SCALLOP CREPES



Shrimp and Scallop Crepes image

These shrimp and scallop crepes are a seafood lover's dream and will make the taste buds happy. Garnish with more sliced green onion if desired.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h10m

Yield 6

Number Of Ingredients 18

2 cups milk
1 cup all-purpose flour
3 large eggs
4 tablespoons melted butter, divided
1 tablespoon butter
6 ounces medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
6 ounces bay scallops
1 teaspoon butter
1 cup sliced mushrooms
½ cup thinly sliced green onions
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk, or more as needed
1 cup chicken broth
⅓ cup grated Swiss cheese
¼ cup dry white wine
1 tablespoon sherry
salt and ground black pepper to taste

Steps:

  • Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.
  • Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
  • Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.
  • Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.
  • Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.
  • Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.
  • Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.
  • Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 29.3 g, Cholesterol 216.3 mg, Fat 25.4 g, Fiber 1 g, Protein 24 g, SaturatedFat 14.9 g, Sodium 591.3 mg, Sugar 6.8 g

SHRIMP CREPES



Shrimp Crepes image

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

cooking spray
1 ½ cups milk
3 eggs
1 ¼ cups all-purpose flour
¼ teaspoon salt
1 ½ cups water
¼ cup all-purpose flour
¼ teaspoon salt
2 tablespoons butter
4 cloves garlic, minced
2 pounds shrimp, peeled and deveined
8 ounces lobster meat
1 tablespoon lemon juice
1 pinch cayenne pepper
¼ cup grated Parmesan cheese
1 cup milk
2 tablespoons mayonnaise
1 tablespoon all-purpose flour

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

SHRIMP CREPES



Shrimp Crepes image

Several years ago, I came up this recipe when I was experimenting with my new crepe maker. It was a hit with the whole family and now appears on many special-occasion menus. -Donna Bartlett, Reno, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 45m

Yield 8 servings (16 crepes).

Number Of Ingredients 17

1-1/2 cups milk
4 large eggs
3 tablespoons butter, melted
1 cup all-purpose flour
1-1/2 teaspoons sugar
1/8 teaspoon salt
FILLING:
3 tablespoons butter
4-1/2 cups chopped fresh broccoli
6 green onions, chopped
2 teaspoons minced garlic, divided
1/4 teaspoon Worcestershire sauce, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked shrimp, peeled and deveined
1/4 cup white wine or chicken broth
1 envelope bearnaise sauce

Steps:

  • In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , For filling, in a large skillet, melt butter over medium heat. Add broccoli, onions, 1 teaspoon garlic, 1/8 teaspoon Worcestershire sauce, salt and pepper. Cook and stir for 7-9 minutes or until broccoli is crisp-tender. Remove mixture from the pan and set aside. Add the shrimp, wine or broth, and remaining garlic and Worcestershire sauce to the pan. Saute until shrimp turn pink, about 4 minutes. Return broccoli mixture to skillet., Spoon filling down center of crepes; roll. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Meanwhile, prepare Bearnaise sauce according to package directions. Serve with crepes.

Nutrition Facts : Calories 238 calories, Fat 9g fat (5g saturated fat), Cholesterol 208mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

SAVORY SHRIMP CREPES



Savory Shrimp Crepes image

Make and share this Savory Shrimp Crepes recipe from Food.com.

Provided by carolinafan

Categories     Savory

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 eggs
2/3 cup all-purpose flour
1 cup milk
2 tablespoons butter
2 (8 ounce) packages fresh whole mushrooms, thinly sliced
1/4 cup butter
1/3 cup all-purpose flour
2 cups milk
2 tablespoons chopped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) bag frozen cooked deveined peeled small shrimp (about 90)

Steps:

  • Thaw shrimp as directed on bag.
  • Heat oven to 375. Spray 13x9-inch (3 quart) glass baking dish. In medium bowl, beat eggs and 2/3 cup flour with electric mixer on medium speed until well blended. Slowly beat in 1 cup milk until smooth.
  • Heat 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into center of skillet, then tilt skillet so batter evenly coats bottom. Cook 45 to 60 seconds or until top appears dry; turn crepe and cook 15 to 20 seconds longer. Remove from skillet, stack crepes on plate. Stir batter in bowl occasionally during cooking. Repeat with remaining batter making about 11 more crepes.
  • In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until mushrooms are lightly browned. Drain; set aside.
  • In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add 1/3 cup flour; cook, stirring constantly, until bubbly and smooth. Gradually stir in 2 cups milk, cooking and stirring until mixture boils. Boil and stir 1 minute. Reduce heat to low. Stir in dill, salt, pepper, thawed shrimp and 2 cups of the cooked mushrooms. Cook 2 to 3 minutes, stirring occasionally, until shrimp are thoroughly heated.
  • Place 1/3 cup shrimp mixture on each crepe; roll up and place in baking dish.
  • Cover tightly with foil; bake 20 minutes. Uncover; bake 5 minutes longer. Reheat remaining mushrooms over low heat 2 minutes. Serve crepes topped with mushrooms and if desired, garnished with fresh dill sprigs.

Nutrition Facts : Calories 370.1, Fat 19.9, SaturatedFat 11.1, Cholesterol 240.2, Sodium 556.2, Carbohydrate 24.9, Fiber 1.4, Sugar 1.5, Protein 23.4

CAJUN SHRIMP CREPES



Cajun Shrimp Crepes image

These crepes are stuffed with a filling of shrimp and vegetables and completed with a creamy white wine sauce. Crepes are easy to make, but if you are pressed for time you can buy them premade.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h10m

Yield 4

Number Of Ingredients 16

1 cup milk
⅔ cup all-purpose flour
3 eggs
½ teaspoon granulated garlic
1 pinch salt
¼ cup butter
½ cup chopped red bell pepper
½ cup chopped green bell pepper
½ cup chopped onion
1 clove garlic, minced
1 pound shrimp, peeled and deveined
1 tablespoon Cajun seasoning
½ cup heavy cream
2 tablespoons all-purpose flour
1 teaspoon Cajun seasoning
2 tablespoons dry white wine

Steps:

  • Combine milk, flour, and eggs in a blender. Blend on high speed until well mixed, about 1 minute. Let batter rest for 30 minutes.
  • Heat an 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into the center; tilt skillet so batter evenly coats bottom. Cook until top appears dry, 45 to 60 seconds. Flip and cook 15 to 20 seconds more. Remove crepe and stack onto a plate. Repeat with remaining batter; you will have leftover crepes for another use.
  • Melt 2 tablespoons butter for filling in a skillet over medium heat. Add bell peppers and onion; stir-fry until tender, about 5 minutes. Stir in garlic and cook until fragrant. Add remaining butter, shrimp, and Cajun seasoning.
  • Mix cream, flour, and Cajun seasoning together; slowly pour into the shrimp mixture. Cook and stir until slightly thickened, about 2 minutes. Pour in white wine and cook until heated through and thickened as desired, 2 to 5 minutes more.
  • Spoon some of the shrimp filling into the middle of each crepe and roll crepe around filling, or fold in halves or quarters.

Nutrition Facts : Calories 498.7 calories, Carbohydrate 28.6 g, Cholesterol 388.2 mg, Fat 28.9 g, Fiber 2 g, Protein 29.4 g, SaturatedFat 16.4 g, Sodium 884.8 mg, Sugar 5.4 g

SHRIMP-CRAB CREPES IN WINE-CHEESE SAUCE



Shrimp-Crab Crepes in Wine-Cheese Sauce image

Although many steps, this dish is really quite easy to prepare and can be made ahead. Not for the diet-conscious, but this luscious meal is well worth the extra effort and calories for a splurge or special occasion! Adapted from a Southern Living recipe collected long ago. Lobster, scallops, or fish may be substituted as some of the seafood. Serve crepes in cheese sauce individually for a lovely presentation at a brunch, luncheon or dinner party. The Shrimp Crab filling could be spooned in pre-baked mini-pastry shells for an outstanding appetizer.

Provided by BeachGirl

Categories     Crab

Time 1h15m

Yield 16-20 crepes, 8 serving(s)

Number Of Ingredients 23

4 large eggs
2 cups all-purpose flour
1/4 cup butter, melted
1 cup cold water (may need a little more)
1 cup cold skim milk
1 teaspoon sea salt or 1 teaspoon salt
1 tablespoon Splenda granular
1/4 cup cornstarch
1 cup milk (skim, whole or 2%)
1/3 cup dry vermouth
3 cups whipping cream
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon ground black pepper
2 cups grated swiss cheese (8 ounces) or 2 cups alpine lace low-fat swiss cheese (8 ounces)
1/4 cup butter
2 cups chopped cooked shrimp (about 1 pound in-shell raw)
2 cups lump crabmeat (fresh or pasteurized)
2 -3 green onions with tops, minced
1/4 cup dry vermouth
1/4 teaspoon ground black pepper
2 -3 spring onions, thinly sliced
16 dashes ground nutmeg
16 sprigs parsley

Steps:

  • *** CREPES: (Yield: about 18-24 crepes).
  • In large bowl, add flour, salt and Splenda, stirring to mix.
  • Add all remaining ingredients and stir to make a smooth, thin batter. If batter is too thick, add 1-2 tbs more water.
  • Cover and refrigerate at least 1 hour or up to 2 days.
  • To makes crepes, heat frying pan to medium high (I use setting 8-1/2 on scale of 1-10) Spray frying pan with non-stick cooking spray between making each crepe.
  • Pour 3-4 tbs batter in frying pan and tilt pan, turning in a circle, to cover about an 8-inch circle in bottom of pan.
  • Crepe should be as thin as possible.
  • Cook about 1 minute until bottom is lightly browned.
  • Loosen edges of crepe, and gently turn crepe over and cook about 30 seconds. Do NOT brown the second side of crepe.
  • Remove crepe from pan and place on waxed paper.
  • Repeat process for each crepe, stacking them as they cool.
  • Place stack of crepes in gallon resealable plastic bag; remove as much air as possible, seal and refrigerate up to 2 days.
  • Remove from refrigerator 30 minutes before filling.
  • *** WINE-CHEESE SAUCE: (Yield- about 4 cups).
  • In small bowl, mix cornstarch with milk to form a Slurry. Set aside.
  • In skillet on medium-high heat, bring vermouth to a boil and cook until only 1-2 tbs remain in pan.
  • Add whipping cream, Old Bay seasoning, and pepper, whisking constantly until mixture just comes to a boil.
  • While whisking sauce, immediately add the Slurry; continue whisking over heat until mixture just comes to a boil.
  • Boil 1 minute or until sauce thickens. Reduce heat to simmer.
  • Add all the cheese, stirring constantly until sauce is smooth and creamy. Set aside while preparing crab-shrimp mixture.
  • *** FILLING:.
  • On medium-high heat, melt butter in skillet.
  • Add onions and saute 2 minutes.
  • Add shrimp and saute about 1 minute.
  • Add vermouth and continue to cook until most of liquid has been absorbed. Remove from heat and set aside.
  • Add 2 to 2-1/2 cups Wine-Cheese Sauce into shrimp mixture. Stir to mix well.
  • Add crabmeat to sauce and gently stir to mix.
  • *** TO ASSEMBLE: On lower 1/3 of each crepe, place 3-4 tbs filling down that third.
  • Starting with the Filling edge, roll crepe and place seam-side down in a 9x13 inch casserole, placing eight crepes (not touching) in each of two 9x13-inch casserole dishes.
  • Evenly spoon remaining Wine-Cheese Sauce over each crepe. Sprinkle with a dash of ground nutmeg.
  • Cover with foil and bake at 450°F about 20 minutes or until heated through.
  • Place crepes on each plate and sprinkle with Spring Onion slices.
  • *** MAKE-AHEAD DIRECTIONS: Assemble crepes as directed and place in casserole (not touching) as directed.
  • Gently pat layer of plastic wrap over crepes. Cover with foil and refrigerate up to 2 days.
  • When ready to bake, remove plastic wrap and re-cover with foil. Let stand at room temperature for 30 minutes.
  • Bake at 450°F 20-30 minutes or until heated through.
  • While crepes are heating, place chilled Wine-cheese Sauce in double boiler and slowly heat sauce, stirring frequently.
  • *** TO SERVE AS A CASSEROLE: When ready to serve, remove casserole from oven.
  • Evenly pour a little hot Wine-Cheese sauce over each crepe, sprinkle with nutmeg and scattered spring onions. Serve immediately.
  • *** TO SERVE INDIVIDUALLY- for best presentation: Place 2 crepes on each plate, top with hot Wine-cheese Sauce, a light sprinkle of nutmeg and a few Spring onion slices. Serve immediately.
  • *** NOTE: By adding the hot Wine-Cheese sauce AFTER baking the crepes, the crepes retain their shape better for a more elegant presentation.

VIETNAMESE SHRIMP AND PORK CREPES (BANH XEO)



Vietnamese Shrimp and Pork Crepes (Banh Xeo) image

These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in the sweet-and-sour sauce.

Provided by Lillian Chou

Categories     Blender     Bean     Citrus     Fish     Garlic     Leafy Green     Herb     Mushroom     Onion     Pepper     Pork     Vegetable     Stir-Fry     Gourmet

Yield 4 servings

Number Of Ingredients 34

For crêpe batter
1/4 cup dried peeled yellow split mung beans
1 cup unsweetened coconut milk (from a well-stirred 13 1/2- to 14-ounce can)
6 tablespoons water
1 cup Asian rice flour (not from sweet or glutinous rice)
1/2 teaspoon sugar
1/4 teaspoon turmeric
1/4 teaspoon salt
For dipping sauce
1/4 cup Asian fish sauce (preferably Vietnamese nuoc mam)
1/4 cup fresh lime juice
1 1/2 teaspoons sugar
1/4 teaspoon minced garlic
1/4 teaspoon chopped fresh Thai chile, including seeds, or to taste
For filling
1/4 pound boneless pork shoulder, trimmed
3/4 pound medium shrimp in shell (31 to 35 per pound), peeled
2 tablespoons Asian fish sauce
1 teaspoon packed light brown sugar
1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer leaves discarded
1 tablespoon vegetable oil
1 cup thinly sliced onion
1 cup thinly sliced mushrooms
1 tablespoon finely chopped garlic
1/4 teaspoon black pepper
For cooking and serving crêpes
4 teaspoons vegetable oil
6 ounces fresh soybean or mung-bean sprouts (2 1/2 cups), trimmed
1/4 cup chopped scallions
1 small head green or red leaf lettuce
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh basil leaves
1/2 cup loosely packed fresh cilantro sprigs
Lime wedges

Steps:

  • Make crêpe batter:
  • Cover dried mung beans with water by 2 inches in a bowl and soak at room temperature, at least 30 minutes. Drain in a sieve, then rinse under cold water until water runs clear.
  • Purée drained mung beans, coconut milk, and water (6 tablespoons) in a blender (mixture may appear curdled). Add rice flour, sugar, turmeric, and salt and purée until smooth. Transfer to a bowl.
  • Make dipping sauce:
  • Stir together sauce ingredients until sugar is dissolved.
  • Make filling:
  • Cut pork across the grain into 1/2-inch-thick slices, then cut slices into 2 1/2- by 1/2-inch strips. Stir together pork, shrimp, fish sauce, and brown sugar.
  • Mince enough of lower portion of lemongrass stalk to measure 2 teaspoons.
  • Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then stir-fry onion, mushrooms, lemongrass, garlic, and pepper until mushrooms are golden, about 3 minutes. Make a well in center of mixture and add shrimp and pork and stir-fry until shrimp turns pink, about 3 minutes. Transfer to a clean bowl. (Shrimp and pork will not be cooked through.)
  • Cook crépes:
  • Put oven rack in middle position and preheat oven to 200°F.
  • Heat 1 teaspoon oil in cleaned skillet over moderately high heat until hot but not smoking. Stir batter, then pour 1/2 cup into skillet, immediately tilting and rotating skillet to coat bottom. Sprinkle one fourth of fresh bean sprouts over half of crpe, then stir filling and spoon one fourth of filling evenly on top of bean sprouts. Sprinkle one fourth of scallions on top. Reduce heat to moderately low and cook, covered, until edge of crpe begins to pull away from side of skillet (check occasionally), about 3 minutes. Reduce heat to low and cook crépe, uncovered, until underside and edge are crisp and golden, 2 to 3 minutes more (lift with a spatula to check underside; shrimp and pork will be fully cooked). Fold crépe over and gently slide onto a large rack on a large baking pan and keep warm in oven. Make 3 more crépes with remaining oil, batter, bean sprouts, filling, and scallions in same manner.
  • Have each guest tear crépes in half and wrap each half in lettuce, then tuck in herbs. Serve with lime wedges and dipping sauce.

SHRIMP AND ASPARAGUS CREPES RECIPE



Shrimp and Asparagus Crepes Recipe image

Provided by GrandmaFred

Number Of Ingredients 17

Filling:
1/2 lb. asparagus
1 lb. medium shrimp
6 tbl. margarine
1 bunch scallions, chopped
6 tbl. flour
3 c. cold milk
1/2 tsp. salt
1/2 tsp coarsley ground black pepper
1 tsp. chopped fresh dill or 1/2 tsp. dried dill
3/4 c. shredded Parmesan cheese, divided
Crepes:
2 c. flour
2 tbl. sugar
2 eggs
2 c. milk
2 tbl. oil

Steps:

  • Preheat oven to 350 degrees. Snap off tough ends of the asparagus and cut into 1 inch pieces. Arrange in a steamer basket over boiling water; cover and steam 6 minutes or until crisp-tender. Plunge asparagus into ice water to stop cooking process; drain and set aside. If using raw shrimp, in large saucepan, bring about 1 qt. of water to a boil. Add shrimp and cook 3-5 minutes. Drain and rinse with cold water. Peel. Set aside. If using frozen pre-cooked, peeled shrimp, thaw and squeeze out excess water. Melt margarine in heavy saucepan over medium heat. Add scallions and cook 2 minutes, stirring. Whisk in flour; cook 1 minute, whisking constantly. Gradually whisk in milk; cook, whisking, until thick and bubbly. Whisk in salt, pepper, dill and 1/2 c. Parmesan cheese. When blended, reserve 1 c. of the sauce to use later. Stir shrimp and aspargus into the remaining sauce. Prepare crepes by combining all crepe ingredients but oil; beat. Add oil and mix lightly. Butter a non-stick skillet. Pour about 1/3 c. crepe batter into skillet. Move the skillet around to allow all uncooked batter to spread to the edges and cook. Gently turn the crepe over to brown on the other side. Remove to a plate. Spoon about 1/4 c. filling down the center of each crepe. Roll up and place seam-side down in a lightly greased 13x9 baking dish. Spoon remaining sauce over the crepes; sprinkle with remaining 1/4 c. Parmesan cheese. Bake 20 minutes or until thoroughly heated.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Use fresh ingredients: The fresher your ingredients, the better your crepes will taste. Look for plump, juicy shrimp and use fresh herbs for the best flavor.
  • Don't overmix the batter: Overmixing the batter will make your crepes tough. Mix just until the ingredients are combined.
  • Cook the crepes on medium heat: Medium heat will help the crepes cook evenly without burning.
  • Flip the crepes carefully: Crepes are delicate, so be careful when you flip them. Use a spatula and gently loosen the edges of the crepe before flipping.
  • Serve the crepes immediately: Crepes are best served immediately after they are made. They can be served with a variety of fillings, such as shrimp, vegetables, or fruit.

Conclusion:

Shrimp crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can make perfect crepes every time. So next time you're looking for a quick and easy meal, give shrimp crepes a try.

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