Name: Shrimp & Spinach Crêpes
Prep time: 25 min
Cook time: 20 min
Ingredients: 1 cup Milk; 3 Eggs; 1/8 tsp Salt; 1 cup All-purpose flour; 2 Tbsp Canola oil; Nonstick spray; 2 Tbsp Butter; 1 Shallot (finely chopped); 5 cups Baby spinach; 1 tbsp All-purpose flour; 3/4 cup Milk; 1 lb Shrimp (peeled and deveined tail off); 1/4 cup Sun dried tomatoes (sliced ); 2 tbsp Parmesan cheese (grated ); 2 Tbsp Fresh parsley (coarsely chopped)

Shrimp & Spinach Crêpes

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Prep Time: 25

Cook Time: 20

Servings: servings

Calories: 442kcal

Ingredients

Crepes

1 cup Milk
3 Eggs
1/8 tsp Salt
1 cup All-purpose flour
2 Tbsp Canola oil
Nonstick spray

Filling

2 Tbsp Butter
1 Shallot finely chopped
5 cups Baby spinach
1 tbsp All-purpose flour
3/4 cup Milk
1 lb Shrimp peeled and deveined tail off
1/4 cup Sun dried tomatoes sliced
2 tbsp Parmesan cheese grated
2 Tbsp Fresh parsley coarsely chopped

US Customary - Metric

Instructions

Crepes: In blender, place milk, eggs and salt and blend to combine. Add the flour 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.
Filling: In a nonstick pan, heat the butter over medium heat. Add shallot and cook until softened but not brown, about 2 minutes. Add the spinach and cook until it is wilted. Sprinkle flour into pan and cook, stirring until incorporated, about 30 seconds. Slowly pour in the milk and cook, stirring continuously until thickened, about 2 minutes. Add shrimp, sun dried tomatoes, salt and pepper, cook and stir, until shrimp just turn pink, about 2-3 minutes. Stir in parmesan cheese, remove from heat and cover.
Heat a large nonstick pan (8 - 10 inch) over medium heat. Spray pan with nonstick spray. Ladle 1/4-cup (60-mL) batter into center of pan. Tilt and rotate pan so batter forms a thin layer in bottom. Cook until top is no longer liquid and bottom is nicely browned, about 1 - 2 minutes. Flip the crêpe and cook other side until light brown, about 1 minute more. Repeat with remaining batter. (You may need to lightly re-spray pan in between crepes.) Stack finished crepes on plate.
Return shrimp-spinach mixture to the pan on medium heat and cook until warmed and shrimp are cooked through, 1-2 minutes. Remove from heat. Place the crêpe shell on a plate, top with the shrimp mixture in center and roll up. Repeat with remaining crêpes and shrimp mixture. Garnish with parsley and serve immediately.

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