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.
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