These cookies have a faint nutty flavor without actually containing nuts, making them a perfect option for kids who dislike them. ooey and delectable
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 10 |
Ingredients
- 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 (Optional)
- 1 tablespoon lemon juice
- 1 pinch cayenne pepper
- ¼ cup grated Parmesan cheese
- 1 cup milk
- 2 tablespoons mayonnaise
- 1 tablespoon all-purpose flour
Instructions
- Spray a 9×12-inch baking dish with cooking spray.
- Make the crêpes: Beat milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add flour and salt to milk mixture; beat until incorporated, about 2 more minutes.
- Heat a nonstick 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 crêpe 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 crêpe and cook until the other side has turned light brown, about 2 more minutes.
- Prepare the filling: Whisk water, flour, and salt together in a bowl.
- Place butter and garlic in a nonstick 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 crêpe. Roll each crêpe around filling and place in the prepared baking dish.
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the sauce: Combine milk, mayonnaise, and flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crêpes.
- Bake in the preheated oven until crêpes are cooked through and sauce is bubbling, 25 to 30 minutes.
Nutrition Facts
| Calories | 291 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 229 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 427 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Added baby bella mushrooms, chopped and seasoned with thyme and salt, good amount of chopped scallions, thinned the sauce with white wine. Topped the stuffed crepes (about 5 shrimp per) with remaining sauce that cooked the shrimp and a sprinkle of parm. Delicious!
There was way too much sauce between what was inside and then the sauce on the top before baking. I used scallops and shrimp and the flavors were good although a little to bland. I would leave out the mayo ( don’t see the point) add a little more fresh lemon and reduce the sauce holding the shrimp by about half. Some fresh parsley or better yet, tarragon, would have set it off nicely.
Flour and water??? Really??? It made glue
We loved this recipe! Crepes turned out perfectly and filling was exceptional. I made as written with the exception of substituting scallops for lobster meat and sautéing 4 mushrooms with the filling mixture. A huge favourite. Thanks for sharing!
Didn’t do the sauce, just used what was left from the filling but very yummy.