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Shrimp Crepes

Shrimp Crepes

impellizzeri kitchen

"Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster."
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Ingredients

1 h 30 m servings 291 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 229 mg
  • 76%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Spray a 9x12-inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
  5. 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.
  6. 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.
  7. Preheat oven to 350 degrees F (175 degrees C).
  8. 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.
  9. Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.

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Reviews

Read all reviews 3
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Flour and water??? Really??? It made glue

We loved this recipe! Crepes turned out perfectly and filling was exceptional. I made as written with the exception of substituting scallops for lobster meat and sautéing 4 mushrooms with the ...

Didn't do the sauce, just used what was left from the filling but very yummy.

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