Shrimp Crêpes with Dill and Cheese Recipe
Delicious and creamy shrimp crêpes featuring tender pre-cooked shrimp folded inside delicate homemade crêpes, topped with a rich dill-infused cream sauce and melted cheese, baked to golden perfection. Perfect as an elegant appetizer or a light main course.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (including batter resting time)
- Yield: 6-8 crêpes 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Scale
Crêpe Batter
- 125 g All-purpose flour (¾ cup)
- 2 Eggs
- 1 Egg yolk
- 200 ml Milk
- 1 tbsp Heavy cream
- 2 tbsp Butter (melted)
Filling and Sauce
- 1 tbsp Butter
- 1½ tbsp All-purpose flour
- 300 ml Heavy cream
- 1 tbsp Dill (finely chopped)
- 450 g Shrimps pre-cooked (cold water)
- 1 Egg (hard boiled and chopped)
- Salt and black pepper (to taste)
- Cheese (your preferred cheese topping, grated)
Instructions
- Prepare Crêpe Batter: Whisk together all the crêpe ingredients except the melted butter and let the batter rest for at least 30 minutes to an hour at room temperature or overnight in the refrigerator. This resting time allows the batter to hydrate for tender crêpes.
- Cook Crêpes: Heat a non-stick frying pan over medium-high heat and lightly butter it. Add the melted butter into the batter and stir to combine. Pour about 50 ml (¼ cup) of batter into the center of the hot pan, tilt or twirl the pan to spread the batter thinly and evenly. Cook each side for about 30 seconds to 1 minute until lightly golden. Stack cooked crêpes on a plate.
- Boil Egg: Boil a whole egg until hard-cooked (approximately 10 minutes), then peel and chop it roughly for the filling.
- Make Cream Sauce: Melt butter in a saucepan over medium heat. Add flour and stir to form a roux. Gradually pour in the heavy cream while stirring continuously to prevent lumps. Continue to cook and stir until the sauce boils and thickens, about one minute.
- Add Filling Ingredients: Remove the sauce from heat and mix in the pre-cooked shrimps, chopped dill, and chopped hard-boiled egg. Season with salt and black pepper to taste.
- Preheat Oven: Preheat your oven to 200°C (392°F) in preparation for baking the crêpes.
- Assemble Crêpes: Spoon the shrimp filling into the center of each crêpe. Fold the short sides over the filling, then roll the crêpe along the long side tightly, placing the seam side down on a greased baking dish.
- Add Cheese Topping: Sprinkle your preferred grated cheese evenly over the filled crêpes in the baking dish.
- Bake: Place the dish in the preheated oven and bake for a few minutes until the cheese melts and turns golden brown. Remove from oven and serve warm.
Notes
- Resting the crêpe batter is essential for light and tender crêpes.
- You can substitute the pre-cooked shrimp with fresh shrimp if preferred, but ensure they are cooked before adding to the filling.
- The cheese topping can be any melting variety such as Gruyère, mozzarella, or cheddar depending on your taste.
- For an extra herbaceous flavor, try adding a little lemon zest to the filling mixture.
- These crêpes can be prepared ahead and baked just before serving for convenience.
Keywords: shrimp crepes, seafood crepes, creamy shrimp filling, baked crepes, French crepes, savory crepes, dill cream sauce
