Delicate crepes filled with a rich shrimp filling.  Can substitute crab or chicken.   Serves 4 appetizers. 

4 Crepes 4
1 lb Large or Jumbo cooked shrimp 450  g
2 tbsp  Butter 30 mL 
2 tbsp Shallots, finely chopped 30 mL
Paprika to taste
1/4 cup White wine50 mL
1 1/2 cups White wine sauce 375 mL
1/2 cup Grated Gruyere or Swiss cheese 125 mL
1 tbsp Chopped parsley 15 mL
Salt & Freshly ground pepper to taste 

Preheat oven to 350°F [180°C]

Prepare white sauce; set aside.  Slice the cooked shrimp diagonally.

In a pan, melt the butter over high heat, until it begins to foam.  Reduce the heat to medium and add the shallots and the shrimp.  Cook this mixture, uncovered, for 3 minutes, stirring occasionally.

Mix in the paprika to taste and pour in the white wine.  Increase the heat to high, and cook the mixture, uncovered, for 2 minutes. 

Mix in the white sauce, season to taste and remove the pan from the heat.

Separate the mixture in two and reserve one half of the mixture.

Stuff the crepes with one half of the mixture and roll the edges of the crepes over the mixture.

Arrange the crepes in a buttered baking dish, rolled edge down and pour remaining half of the shrimp mixture on top of the crepes.  Sprinkle the crepes with grated cheese.

Turn on the broiling element of the oven and bake the crepes in the middle of the oven for 15 minutes.

Before serving, sprinkle the crepes with chopped parsley.

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