Shrimp Crepes: A Delicious First Course
Welcome to a mouthwatering experience where savory shrimp meet the delicate texture of freshly made crepes. This recipe, perfect for a special meal or a gathering, combines the richness of mascarpone with the subtle flavors of shrimp and brandy. With a few simple ingredients and a bit of care in preparation, you’ll be able to serve a dish that’s both luxurious and satisfying. Follow along for a step-by-step guide to making these irresistible shrimp crepes.
Ingredients for the Shrimp Crepes
For the Crepes:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 80g |
| Eggs | 1 |
| Whole milk | 170ml |
| Butter (melted) | 40g |
| Salt | 1 pinch |
For the Shrimp Filling:
| Ingredient | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 500g |
| Mascarpone cheese | 300g |
| Brandy | 35g |
| Garlic (clove) | 1 |
| Butter (for cooking) | 40g |
| Extra virgin olive oil | 2 tbsp |
| Chives (fresh) | 2 sprigs |
| Paprika | 2g |
| Salt | To taste |
| Black pepper | To taste |
Instructions for Making Shrimp Crepes
Step 1: Prepare the Crepe Batter
- Begin by making the crepe batter. In a large mixing bowl, sift the all-purpose flour. Gradually add the milk, whisking constantly to avoid lumps.
- In a separate small bowl, crack the egg and add a pinch of salt. Whisk the egg lightly, then pour it into the flour mixture.
- Whisk the ingredients together using a manual whisk until smooth and fully combined.
- Next, add the melted butter to the batter and whisk again to incorporate it thoroughly.
- Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 30 minutes. This resting time allows the gluten to relax and the batter to thicken slightly, ensuring your crepes will have a tender texture.
Step 2: Cook the Crepes
- After the batter has rested, heat a round non-stick pan over medium heat. Lightly grease the pan with a small amount of butter.
- Pour a ladleful of the crepe batter into the pan, swirling it around to create a thin, even layer. Allow the crepe to cook for 1-2 minutes, or until the edges start to lift from the pan.
- Flip the crepe carefully using a spatula and cook for another 30 seconds on the other side.
- Once cooked, remove the crepe from the pan and set it aside on a plate. Repeat the process with the remaining batter until all the crepes are cooked. You should have about 4 crepes, depending on the size of your pan.
Step 3: Prepare the Shrimp Filling
- In a separate non-stick skillet, heat the olive oil over medium heat. Add the garlic, roughly chopped, and sauté until golden brown and fragrant.
- Remove the garlic from the pan and discard it, leaving the oil behind.
- Meanwhile, rinse the shrimp under cold water and remove the intestinal vein. This step is important to ensure your shrimp are clean and ready for cooking.
- Add the shrimp to the pan with the flavored oil and sauté for 2-3 minutes, or until they turn pink and are just cooked through.
- Once the shrimp are cooked, pour in the brandy and let it cook off for 1-2 minutes, allowing the shrimp to soak up the brandy’s flavor.
- In a separate non-stick pan, heat the mascarpone over low heat, stirring constantly until it melts and becomes smooth. If needed, add a splash of milk to help achieve a creamy consistency.
- Add the sautéed shrimp and any remaining juices from the pan to the mascarpone mixture. Stir to combine thoroughly. Continue cooking for another 2-3 minutes over medium heat until the mixture thickens slightly and becomes a rich, creamy shrimp filling.
- Season with salt and freshly ground black pepper to taste. The filling should have a slightly thick consistency, not too runny.
Step 4: Assemble the Crepes
- Take one of the cooked crepes and place it flat on a clean surface or plate.
- Spoon a generous amount of the shrimp filling into the center of the crepe, ensuring it is evenly spread.
- Sprinkle chopped fresh chives on top of the filling. You can use kitchen scissors for a clean cut to create small chive pieces.
- Carefully fold the crepe in half, enclosing the shrimp mixture inside. You can also fold it into a quarter if you prefer smaller portions.
Step 5: Serve the Crepes
- Serve the shrimp-filled crepes immediately, either as a starter or a main course. Garnish with extra chives or a light dusting of paprika for added color and flavor.
- These crepes pair wonderfully with a light salad or some sautéed vegetables on the side, making for a balanced and sophisticated dish.
Tips for Perfect Shrimp Crepes
- Resting the Batter: Letting the batter rest in the fridge is crucial for achieving the perfect crepe texture. It gives the flour time to absorb the liquid, resulting in a tender, smooth crepe.
- Cooking the Shrimp: Be careful not to overcook the shrimp, as they can become tough and rubbery. They should be pink and firm but still juicy.
- Mascarpone: The mascarpone adds richness to the filling, making it creamy and smooth. For best results, use a high-quality mascarpone, as it will provide the best texture and flavor.
- Brandy Flavor: If you’re not a fan of brandy, you can substitute it with white wine or even a splash of lemon juice for a tangy note.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 26g |
| Carbohydrates | 34g |
| Fat | 22g |
| Saturated Fat | 10g |
| Fiber | 1g |
| Sodium | 600mg |
This dish, with its delicate crepes and rich, flavorful shrimp filling, is sure to become a favorite in your culinary repertoire. The combination of mascarpone, shrimp, and brandy creates a filling that is both indulgent and satisfying. Whether you’re serving it as a starter or a main course, these shrimp crepes are guaranteed to impress your guests with both flavor and presentation. Enjoy!
