Creamy Shrimp Crepes

I personally love to make crepes at home for breakfast, lunch or dinner.  They are pretty darn simple to make and they can be assembled in such a variety of ways.  It’s kinda the burrito of French cuisine.  Make ’em, stuff ’em, sauce ’em and then devour ’em.  If you want a basic recipe for crepes you can go here, but I am now seeing them prepared and packaged at the local super market.  So, if you want this to be a 15 minute dinner…then just buy a pack!  I won’t tell lol.  The only benefit to making them at home is that you can control what type of flour you use (AKA I like to make mine with gluten free all purpose flour).

Regardless of your approach to the actual crepe, this is a delicious way to assemble them.  A delicious cream sauce and some shrimp make them feel worth a fabulous bottle of Sauvignon Blanc or some bubbly!

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Regardless of your approach to the actual crepe, this is a delicious way to assemble them.  A delicious cream sauce and some shrimp make them feel worth a fabulous bottle of Sauvignon Blanc or some bubbly!

shrimp crepe_0001Start by sautéing your mushrooms so that they get lovely color.  Make sure that you do not crowd the pan, or the water content of the mushrooms will basically boil them as opposed to sauteing and carmelizing them.

Once your mushrooms are browned, add in your fresh spinach.  Only quickly wilt the spinach, do not overcook it into slim…yuck!

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Next up, melt the butter in a medium sized pan.

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Add two tbls of flour to your melted butter.

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Cook for a bit to get rid of the raw flour taste.

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Add in a 1/2 cup of white wine.

shrimp crepe_0007Follow up with 1/2 cup of cream.  Whisk over the heat until it is smooth and begins to thicken.shrimp crepe_0008Once it is thickened enough to coat the back of your spoon, add in 1 cup of chipotle monterey jack cheese.
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Stir until luscious and melted.  Season with salt and pepper.

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Grab a baking dish and spoon a bit of the sauce onto the bottom.

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Time to layer on the goodness.  Assemble each crepe with the spinach, mushrooms, shrimp, and a bit more cheese.

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Roll each crepe up and layer into the dish.  Once finished, top with the remaining of your cheesy sauce.

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Sprinkle with a bit more cheese and put the dish into a 350* oven for about 10 minutes.  Since everything is essentially already cooked, you are just looking to get the sauce and cheese nice and bubbly.

Out of the oven, these are so decadent!

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Pairing the richness with some fresh berries was the perfect foil.  A green salad with a light vinaigrette would also be excellent on the palate!

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I am not going to lie, this one is definitely a treat.  But, boy-O-boy is it scrumptious.  It just might be the perfect brunch for your Sunday tomorrow. 😉

Happy weekend!

xoxo

Chanda

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Creamy Shrimp Stuffed Crepes

A delicious way to assemble crepes for breakfast, lunch or dinner.  A delicious cream sauce and some shrimp make them feel worth a fabulous bottle of Sauvignon Blanc or some bubbly!

Course: Appetizer, Breakfast, Brunch, Crepe, Dinner, Gluten Free, Lunch, Main Course, Side Dish, Snack
Cuisine: French, Seafood
Ingredients
  • 4 crepes
  • 2 tbsp butter
  • 2 tbsp flour (gluten free is fine)
  • 1/2 cup white wine
  • 1/2 cup cream (or milk)
  • 2 cups cooked shrimp
  • 2 handfuls fresh spinach
  • 8 mushrooms
  • 1 cup Chipotle Monterey Jack (or pepper jack)
Instructions
  1. Start by sautéing your mushrooms so that they get lovely color.  Make sure that you do not crowd the pan, or the water content of the mushrooms will basically boil them as opposed to sauteing and carmelizing them.

  2. Once your mushrooms are browned, add in your fresh spinach.  Only quickly wilt the spinach, do not overcook it into slim...yuck!

  3. Next up, melt the butter in a medium sized pan. Add 2 tbsp of flour to your melted butter.  Cook for a bit to get rid of the raw flour taste. 

  4. Add in a 1/2 cup of white wine. Follow up with 1/2 cup of cream.  Whisk over the heat until it is smooth and begins to thicken. Once it is thickened enough to coat the back of your spoon, add in 1 cup of chipotle Monterey jack cheese. 

  5. Stir until luscious and melted.  Season with salt and pepper. Grab a baking dish and spoon a bit of the sauce onto the bottom. 

  6. Time to layer on the goodness.  Assemble each crepe with the spinach, mushrooms, shrimp, and a bit more cheese. Roll each crepe up and layer into the dish.  Once finished, top with the remaining of your cheesy sauce.

  7. Sprinkle with a bit more cheese and put the dish into a 350* oven for about 10 minutes.  Since everything is essentially already cooked, you are just looking to get the sauce and cheese nice and bubbly.

 

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