Crepes with shrimp spinach and herb filling
These easy, savoury crêpes will bring an elegant flair to your special brunch menu.
200 cal Serves 8
Prep time 0h 20m
Cook time 0h 20m
Total time 0h 40m
Crêpes mix: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:
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:
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:
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.
Per serving (1 crêpe)
- 14 g
- 400 mg
- 198 mg
- Total fat
- 8 g
- Saturated fat
- 1.5 g
- 145 mg
- 17 g
- 2 g
- 3 g
- Added sugars
- 0 g
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