Crepes with Shrimp or Clam Filling Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Main Dishes · Side Dishes

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Crepes with Shrimp or Clam Filling

From Dorothy McNett's Recipe Book at

2 tablespoons olive oil or butter
2-3 cloves garlic, minced
1 sprig parsley, snipped
1 tablepoon unbleached all purpose flour
1/4 cup milk or half and half
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground white pepper
1 cup cooked bay shrimp, or 1 can chopped clams, drained
1/2 cup grated Emmenthal or Gouda cheese
Parmigiano-Reggiano for topping

Prepare crepes as directed in recipe for Crepe Batter. Stack and set aside. Preheat oven to 375 degrees. In batter bowl, combine olive oil or butter, garlic, and parsley. Microwave on high 1 minute. Whisk in flour, salt, pepper, and milk. Microwave 1 minute and whisk well. Microwave another minute, stir in shrimp. Heat 30 seconds. Stir in cheese, and place a small amount on each crepe, roll, and place seam side down in baking dish. Sprinkle with Parmigiano Reggiano and bake 5-10 minutes. Serve.

Recipe created 1999-07-06.

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