Ingredients
4
4 servings
- •1 cup milk
- •⅔ cup all-purpose flour
- •3 eggs
- •½ teaspoon granulated garlic
- •1 pinch salt
- •¼ cup butter
- •½ cup chopped red bell pepper
- •½ cup chopped green bell pepper
- •½ cup chopped onion
- •1 clove garlic, minced
- •1 pound shrimp, peeled and deveined
- •1 tablespoon Cajun seasoning
- •½ cup heavy cream
- •2 tablespoons all-purpose flour
- •1 teaspoon Cajun seasoning
- •2 tablespoons dry white wine
Instructions
- Combine milk, flour, and eggs in a blender. Blend on high speed until well mixed, about 1 minute. Let batter rest for 30 minutes.
- Heat an 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into the center; tilt skillet so batter evenly coats bottom. Cook until top appears dry, 45 to 60 seconds. Flip and cook 15 to 20 seconds more. Remove crepe and stack onto a plate. Repeat with remaining batter; you will have leftover crepes for another use.
- Melt 2 tablespoons butter for filling in a skillet over medium heat. Add bell peppers and onion; stir-fry until tender, about 5 minutes. Stir in garlic and cook until fragrant. Add remaining butter, shrimp, and Cajun seasoning.
- Mix cream, flour, and Cajun seasoning together; slowly pour into the shrimp mixture. Cook and stir until slightly thickened, about 2 minutes. Pour in white wine and cook until heated through and thickened as desired, 2 to 5 minutes more.
- Spoon some of the shrimp filling into the middle of each crepe and roll crepe around filling, or fold in halves or quarters.
Nutritional Facts
Per 4 servings
- Calories: 499
- Carbohydrate: 29g
- Fat: 29g
- Fiber: 2g
- Protein: 29g
- Sugar: 5g
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