Savory Shrimp Crepes Recipes

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SHRIMP CREPES



Shrimp Crepes image

Several years ago, I came up this recipe when I was experimenting with my new crepe maker. It was a hit with the whole family and now appears on many special-occasion menus. -Donna Bartlett, Reno, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 45m

Yield 8 servings (16 crepes).

Number Of Ingredients 17

1-1/2 cups milk
4 large eggs
3 tablespoons butter, melted
1 cup all-purpose flour
1-1/2 teaspoons sugar
1/8 teaspoon salt
FILLING:
3 tablespoons butter
4-1/2 cups chopped fresh broccoli
6 green onions, chopped
2 teaspoons minced garlic, divided
1/4 teaspoon Worcestershire sauce, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked shrimp, peeled and deveined
1/4 cup white wine or chicken broth
1 envelope bearnaise sauce

Steps:

  • In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , For filling, in a large skillet, melt butter over medium heat. Add broccoli, onions, 1 teaspoon garlic, 1/8 teaspoon Worcestershire sauce, salt and pepper. Cook and stir for 7-9 minutes or until broccoli is crisp-tender. Remove mixture from the pan and set aside. Add the shrimp, wine or broth, and remaining garlic and Worcestershire sauce to the pan. Saute until shrimp turn pink, about 4 minutes. Return broccoli mixture to skillet., Spoon filling down center of crepes; roll. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Meanwhile, prepare Bearnaise sauce according to package directions. Serve with crepes.

Nutrition Facts : Calories 238 calories, Fat 9g fat (5g saturated fat), Cholesterol 208mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

SAVORY SHRIMP CREPES



Savory Shrimp Crepes image

Make and share this Savory Shrimp Crepes recipe from Food.com.

Provided by carolinafan

Categories     Savory

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 eggs
2/3 cup all-purpose flour
1 cup milk
2 tablespoons butter
2 (8 ounce) packages fresh whole mushrooms, thinly sliced
1/4 cup butter
1/3 cup all-purpose flour
2 cups milk
2 tablespoons chopped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) bag frozen cooked deveined peeled small shrimp (about 90)

Steps:

  • Thaw shrimp as directed on bag.
  • Heat oven to 375. Spray 13x9-inch (3 quart) glass baking dish. In medium bowl, beat eggs and 2/3 cup flour with electric mixer on medium speed until well blended. Slowly beat in 1 cup milk until smooth.
  • Heat 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into center of skillet, then tilt skillet so batter evenly coats bottom. Cook 45 to 60 seconds or until top appears dry; turn crepe and cook 15 to 20 seconds longer. Remove from skillet, stack crepes on plate. Stir batter in bowl occasionally during cooking. Repeat with remaining batter making about 11 more crepes.
  • In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until mushrooms are lightly browned. Drain; set aside.
  • In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add 1/3 cup flour; cook, stirring constantly, until bubbly and smooth. Gradually stir in 2 cups milk, cooking and stirring until mixture boils. Boil and stir 1 minute. Reduce heat to low. Stir in dill, salt, pepper, thawed shrimp and 2 cups of the cooked mushrooms. Cook 2 to 3 minutes, stirring occasionally, until shrimp are thoroughly heated.
  • Place 1/3 cup shrimp mixture on each crepe; roll up and place in baking dish.
  • Cover tightly with foil; bake 20 minutes. Uncover; bake 5 minutes longer. Reheat remaining mushrooms over low heat 2 minutes. Serve crepes topped with mushrooms and if desired, garnished with fresh dill sprigs.

Nutrition Facts : Calories 370.1, Fat 19.9, SaturatedFat 11.1, Cholesterol 240.2, Sodium 556.2, Carbohydrate 24.9, Fiber 1.4, Sugar 1.5, Protein 23.4

SHRIMP CREPES



Shrimp Crepes image

Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster.

Provided by impellizzeri kitchen

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h30m

Yield 10

Number Of Ingredients 18

cooking spray
1 ½ cups milk
3 eggs
1 ¼ cups all-purpose flour
¼ teaspoon salt
1 ½ cups water
¼ cup all-purpose flour
¼ teaspoon salt
2 tablespoons butter
4 cloves garlic, minced
2 pounds shrimp, peeled and deveined
8 ounces lobster meat
1 tablespoon lemon juice
1 pinch cayenne pepper
¼ cup grated Parmesan cheese
1 cup milk
2 tablespoons mayonnaise
1 tablespoon all-purpose flour

Steps:

  • Spray a 9x12-inch baking dish with cooking spray.
  • Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
  • Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
  • Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
  • Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
  • Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
  • Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 19.5 g, Cholesterol 228.9 mg, Fat 9.8 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 3.7 g, Sodium 427.3 mg, Sugar 3.1 g

EASY SAVOURY CREPES



Easy Savoury Crepes image

Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 1h35m

Yield 14

Number Of Ingredients 11

1 cup all-purpose flour
¼ teaspoon salt
3 eggs
1 ¼ cups milk, 1% or 2%
2 tablespoons butter, melted
5 tablespoons butter
4 cloves garlic, minced
2 teaspoons chopped fresh thyme
2 ½ cups shredded rotisserie chicken
⅓ cup herb and garlic cream cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
  • Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
  • Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
  • Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
  • Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 8.5 g, Cholesterol 69.8 mg, Fat 9.8 g, Fiber 0.3 g, Protein 6.7 g, SaturatedFat 5.3 g, Sodium 136 mg, Sugar 0.2 g

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