Shrimp filled Crepes

Serves 4

For the filling:

Peeled and Deveined Shrimp	1 ½ pounds
white wine	1 cup
heavy cream	1 cup
all-purpose flour	2 tablespoons
garlic cloves, chopped	2
lemon, juiced	½
clarified butter	3 tablespoons
chopped chives	¼ cup
Salt and Pepper	TT

Method of Prep:

Prepare crepes ahead of time. To make the filling, sauté shrimp in a large skillet with clarified butter. Remove shrimp when they are halfway cooked, they should look a little translucent. Set shrimp aside. Add garlic to pan and more butter if necessary. Add flour and stir to make a roux. Deglaze with white wine and stir. Add heavy cream and cook until sauce is thick. Add shrimp, lemon juice, chives and cook for an additional 2-3 minutes, until shrimp is cooked through, season to taste. Fill crepes and serve immediately.

Crepe Batter (yield 15 crepes)

whole eggs	3
egg yolks	3
water	3 fl ounces
milk	9 fl ounces
sugar	1/3 cup
salt	½ tsp
flour	1 1/3 cup
melted butter	5 Tablespoons

Method of prep:

Whisk together eggs, yolks, water and milk. Add the sugar, salt and flour; whisk together. Stir in melted butter, cover and set aside for at least 1 hour.

Heat a non-stick pan and add clarified butter or cooking spray. Ladle enough batter to cover the bottom of the pan. When batter becomes dry looking, flip crepe with a straight spatula. Cook second side briefly. Set crepes aside until needed.