Wheat Crepes with Shrimp, Edamame and White Wine Sauce
These crepes are sturdy enough to for bold savoury fillings like chicken and seafood, and double duty for delicate sweet fillings such as fruit and ricotta covered in chocolate sauce.
Tip: Place cooked crepes between layers of parchment, wrap in plastic and freeze for up to two months.
Prep Time: 30 minutes with resting time
Cook Time: 15 minutes for crepes
Makes: 8-10 large crepes
1 cup (250 mL) all purpose wheat flour
1 tsp (5 mL) sugar
¼ tsp (1 mL) salt
1 cup (250 mL) milk
1 Tbsp (30 mL) butter
In a mixing bowl combine flour, sugar and salt. In another bowl beat together eggs and milk. Stir in dry ingredients and beat with a whisk or mixer until very smooth. Let batter rest for 20 minutes.
In an 8 inch (20 cm) shallow skillet, crepe or omelette pan melt a small amount of butter to lightly grease the surface. Pour about ¼ cup (60 mL) of batter into the centre of the pan and working quickly swirl batter around to the sides, to coat the bottom of the pan. Cook for about one minute, until the top is dry and the bottom is light golden. Loosen edges with a spatula to check doneness and slip cooked crepe on to a plate. Continue with remaining batter. Place a layer of parchment between crepes if preparing in advance.
Shrimp, Edamame and White Wine Sauce
1 cup (250 mL) of wheat flour white sauce (click for recipe)
20 large cooked shrimp, tail removed, cut in half lengthwise to maintain shape
2 cups (500 mL) frozen or fresh shelled edamame beans
¼ cup (60 mL) white wine
8 large crepres (recipe above)
¼ cup (60 mL) chopped fresh herbs (parsley, basil, cilantro, oregano, chives or a mix)
Prepare white sauce according to directions (link above). Set aside ¼ cup (60 mL) and keep warm. With remaining sauce stir in cooked shrimp, edamame and white wine and simmer until heated through. Spoon an equal portion onto the centre of each crepe, and fold over sides. Spoon a small amount of reserved sauce over each crepe and garnish with fresh herbs. Serve immediately.