The crêpe can be the vehicle for anything tasty you want to whip up. It's perfect for sweet or savoury, takes no time at all and you always have these ingredients on-hand. With the exception of the maybe not-so-surprising chocolate ice cream, this is my favourite crêpe filling.
CREPE STUFFED WITH SHRIMP AND SPINACH
Crêpes: 2-3 egg whites; 1/3 cup flour; 1/2 cup milk
Filling: Tbsp butter; garlic clove minced; 2 chopped green onions; package of thawed frozen minced spinach (or about two cups of fresh packed spinach); 7-8 sliced white mushrooms; zest and juice of half a lemon; small handful of flour; 1 cup milk; 1/2 lb cooked shrimp (de-veined; peel and tail off); handful chopped cilantro; S&P
Whisk your egg whites until foamy and then beat in the flour and gradually beat in the milk. Heat a lightly-oiled pan to medium and add about 1/4 cup of the batter, swirling quickly to spread over the pan. Cook for about a minute or two until the bottom is lightly browned and then flip and brown on the other side. Set aside and keep warm. Repeat until you have all the crêpes you want, re-oiling the pan each time.
When you're ready, melt the butter with a splash of olive oil and toss in the green onion, spinach and mushrooms. Cook until onion starts to brown and then add the lemon zest and garlic. Quickly stir in the flour and immediately start adding the milk, stirring it in gradually. The mixture should become thick and creamy. Then add the shrimp, cilantro and lemon juice, season with S&P and cook for about 2-3 minutes.
For each crêpe, lay about 3 spoonfuls of filling and wrap (securing with a toothpick if needed) and top it off with the remaining filling.
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