Seafood Crepes with Shrimp and Crab
- 475ml/2 cups milk
- 225g/1 1/2 cups all-purpose flour
- 115g/1/2 cup grated Emmental or Gruyère cheese
- 115g/1/2 cup chopped fresh parsley
- 115g/4 large eggs
- 55g/1/4 cup unsalted butter, melted
- 3g/1/2 teaspoon salt
1. Whisk together 250g (2 3/4 cups) of flour, 1 tsp (5g) of salt, and 4 large eggs in a large mixing bowl.
2. Gradually pour in 500ml (1 3/4 pints or 2 cups) of milk, continuously whisking until the mixture is smooth.
3. Add 40g (3 tbsp) of melted butter and mix until well combined.
4. Heat a non-stick skillet over medium heat, approximately 180°C (350°F).
5. Pour 60ml (1/4 cup) of the batter into the skillet and tilt to evenly coat the bottom.
6. Cook for 2 minutes, until the edges start to curl and the surface is dry.
7. Loosen the crepe with a spatula and flip it over.
8. Spread 60g (1/4 cup) of grated cheese and 15g (1/4 cup) of chopped parsley on half of the crepe.
9. Top with shrimp and crab, and fold the crepe in half.
10. Cook for an additional 30 seconds and serve hot.
- Non-stick skillet
- Whisk
- Spatula
- Mixing bowl
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