Serves 4
For the filling:
1 ½ pounds Peeled and Deveined Shrimp
1 cup white wine
1 cup heavy cream
2 tablespoons all-purpose flour
2 garlic clove, chopped
½ lemon, juiced
3 tablespoons clarified butter
¼ cup chopped chives
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
3 whole eggs
3 egg yolks
3 fl ounces water
9 fl ounces milk
1/3 cup sugar
½ tsp salt
1 1/3 cup flour
5 Tablespoons melted butter
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.