Crêpes with shrimp, spinach and herb filling

These easy, savoury crêpes will bring an elegant flair to your special brunch menu
Crêpes with Shrimp, Spinach and Herb Filling
8 servings / 40 min

Prep 20 min / Cook 20 min



  • 1 cup (250 mL) 1% milk
  • 3 large eggs
  • 1/2 cup (125 mL) whole-grain pastry flour
  • 1/2 cup (125 mL) all-purpose flour
  • 2 tbsp (25 mL) canola oil


  • 1 tbsp (15 mL) canola oil
  • 1 medium shallot, finely chopped (about 3 Tbsp/45 mL)
  • 1 clove garlic, minced
  • 2 tsp (10 mL) all-purpose flour
  • 1/2 cup (125 mL) 1% milk
  • 5 cups (1.25 L) fresh baby spinach leaves, coarsely chopped
  • 1 lb (500 g) medium shrimp, peeled and deveined, tails removed
  • 1/4 tsp (1 mL) freshly ground black pepper
  • 1/4 cup (50 mL) fresh basil leaves, sliced into ribbons
  • 2 tbsp (25 mL) fresh parsley leaves, coarsely chopped
  • Canola oil cooking spray

Crêpes mix:

  1. In blender, place milk and eggs and blend to combine. Add both flours and blend until very smooth, about 15 seconds. Add canola oil and blend until incorporated, 5 seconds more. Pour batter into medium bowl, cover and place in refrigerator while you prepare filling.

To make filling:

  1. In large, nonstick skillet, heat canola oil over medium heat. Add shallot and cook until softened but not brown, about 2 minutes. Add garlic and cook 30 seconds more. Sprinkle flour into pan and cook, stirring until incorporated, about 30 seconds. Drizzle in milk and cook, stirring continuously until thickened, about 2 minutes. Stir in spinach and cook until it is just wilted, about 30 seconds. Add shrimp and pepper and cook, stirring once or twice, until shrimp just turn pink, about 2-3 minutes. Remove from heat and cover.

To make crêpes:

  1. Heat crêpe pan or 10-inch (25-cm) nonstick skillet with 8-inch (20-cm) base over medium heat. Spray pan with canola oil cooking spray. Ladle 1/4-cup (50-mL) batter into center of pan. Tilt and rotate pan so batter forms thin layer in bottom. Cook until top is no longer liquid and bottom is nicely browned, about 1 minute. Flip crêpe and cook other side until light brown, about 15 seconds more. Repeat with remaining batter until you have eight crêpes. (You will not need to re-spray pan.) Stack finished crepes on plate.

To fill crêpes:

  1. Return shrimp-spinach mixture to skillet at medium heat and cook until warmed and shrimp are cooked through, 1-2 minutes. Remove from heat and stir in herbs. Place one crêpe on plate, top with about 1/3 cup (75 mL) of shrimp mixture in center and roll up. Repeat with remaining crêpes and shrimp mixture. Serve immediately.
Nutritional info per serving (1 crêpe)
  • Calories 200
  • Protein 14 g
  • Total fat 8 g
    Saturated fat 1.5 g
    Cholesterol 145 mg
  • Carbohydrates 17 g
    Fibre 2 g
    Sugars 3 g
    Added sugars 0 g
  • Sodium 400 mg
  • Potassium 198 mg