Shrimp filled Crepes

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

6 fl ounces water

9 fl ounces milk

3 oz sugar

½ tsp salt

7 oz flour

2.5 oz 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.