FISH CREPES
Today we will prepare FISH CREPES with SHRIMP together, an alternative main course to pasta that is easy and quick to make as well as beautiful to serve, perfect for a family lunch or dinner or among friends for a special occasion.
A version of Savory Crepes with Fish (shellfish) for true gourmets, tasty yet light at the same time. The CREPES with SHRIMP and béchamel are a true delight, perfect to prepare in advance, store in the fridge, and heat up when serving.
Additionally, the basic recipe for the CREPES is butter-free (you will only need it to grease the pan you cook them in), making them lighter. The batter can be prepared well in advance, even the day before, and if you have intolerance problems, you will also find the versions for GLUTEN-FREE CREPES, and LACTOSE-FREE CREPES, so you have no more excuses not to prepare this delicious recipe!
The basic recipe for the crepes is very easy, and the filling of Shrimp and Béchamel flavored with chopped parsley is truly inviting.
The Fish Crepes, easy and quick to prepare, will amaze your guests, and you’ll make a great impression with little effort.
If you are looking for recipes with Crepes, try these
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 632.43 (Kcal)
- Carbohydrates 53.89 (g) of which sugars 11.11 (g)
- Proteins 49.24 (g)
- Fat 26.07 (g) of which saturated 15.63 (g)of which unsaturated 10.01 (g)
- Fibers 5.91 (g)
- Sodium 746.65 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup flour
- 1 cup milk
- 1 egg (whole)
- 1 pinch salt
- butter (to grease the pan)
- 1 3/4 cups milk
- 1/2 cup all-purpose flour
- 1/4 cup butter
- to taste salt
- 1.1 lbs shrimp
- 1 clove garlic
- 1 tbsp chopped parsley
Tools
- Bowl
- Whisk
- Crepe maker
Steps
Place the whole egg in a bowl and beat it with a fork. Add the sifted flour while continuing to beat and a pinch of salt. Finally, add the milk, a little at a time, and stir to avoid lumps. Let the batter rest for about ten minutes at room temperature before using it.
Take a non-stick pan and lightly grease it with butter. When it’s hot (but not too hot to avoid burning), pour a ladle of crepe batter into the center and quickly swirl the pan to distribute it evenly over the entire surface. Cook the crepe for about 2 minutes until the edges start to lift. Flip it and cook on the other side for about 2 minutes. Continue in the same way until all the batter is used up.
In a saucepan, melt the butter, then add the flour. Cook it in the melted butter until it toasts (it will only take a few seconds), then add the salt and milk, stirring with a hand whisk until it begins to thicken.
Cook the shrimp in a pot of lightly salted boiling water for no more than 3 minutes. Drain them and gently pat dry with paper towels. Heat 2 tablespoons of extra virgin olive oil in a pan, add a clove of garlic, and let it flavor. Remove the garlic and cook the shrimp for a couple of minutes until they change color (turn white).
Pour the béchamel into a bowl along with the chopped parsley, mix, then add the just-cooked shrimp. Assemble the crepes by placing the béchamel mixed with shrimp on one half. Fold the Crepes first in half, then again in half to form a triangle. Heat a pan, place the stuffed Shrimp Crepes on it, and cook for a minute with the lid to warm them slightly. Serve the shrimp crepes immediately with a sprinkle of chopped parsley.
NOTES
BÉCHAMEL: You can use cream cheese or another creamy cheese like crescenza, stracchino, or ricotta instead of béchamel.
SHRIMP: You can use either shrimp or prawns, fresh or frozen (make sure to thaw them at room temperature), or those in brine.
VARIATIONS: To make the Shrimp and Béchamel Crepes even tastier, you can add zucchini cut into sticks and cooked in a pan with 2 tablespoons of extra virgin olive oil for about ten minutes.
STORAGE
The shrimp and béchamel crepes can be prepared in advance. The crepe bases, if not filled, can be stored in the fridge in an airtight container for up to 3 days. Once filled with shrimp, the crepes can be kept in the fridge until the next day. I recommend reheating them for a few minutes in the oven or microwave before eating them again.
