I'm sometimes reluctant to prepare filled crepes, citing all the familiar excuses: they take too much time to prepare, they are difficult to assemble, they aren't for everyday dining, etc., etc. But, the bottom line is: they don't take too long to prepare or assemble, and they do turn an ordinary weeknight dinner into something special with very little effort! Give this month's incredible edible (Shrimp, Ham & Mushroom Filled Crepes) a try, and I'm confident that you'll agree with me.
The cauliflower mushroom is always our choice for this recipe. Its firm texture (even when cooked) adds a crunchiness to the filling that serves to elevate the texture of the dish far beyond the ordinary.
And, there is a bonus with this recipe. Leftovers can easily and very successfully be reheated for delightful lunch or snack on another day. Simply place a filled crepe on a plate and microwave for about 45 seconds. You'll be rewarded with a delicious treat!
We often preserve cauliflower mushrooms
by dehydrating them.
Shrimp, Ham & Mushroom Filled Crepes
Crepes
3/4 cup whole milk
2 eggs
1/2 cup all-purpose flour
1 teaspoon sugar
Pinch of salt
3-4 teaspoons butter
- In a small bowl, whisk together all ingredients except butter. Refrigerate 1 hour in order to produce a more tender crepe.
- Melt 1 teaspoon butter in an 8-inch nonstick skillet over medium heat. Drizzle 2 tablespoons batter into the skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry, about 20 seconds. Turn crepe and cook 10-15 seconds longer. Remove from pan.
- Repeat with remaining batter, making 7-8 crepes, and adding butter to skillet as needed.
- Keep crepes warm by stacking them on an ovenproof dish, covering and placing in a 175 degree oven until ready to assemble.
- If making crepes ahead of filling them, layer with squares of waxed paper. Place in freezer bag and freeze for up to 3 months.
Filling
1/2 ounce dehydrated mushrooms, rehydrated and chopped
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups whole milk
2 teaspoons chicken bouillon granules
1 teaspoon dried basil
1/4 teaspoon pepper
1/2 cup sour cream
1 1-2 cups baby shrimp
1/2 cup chopped ham
Chopped parsley or chopped green onions
- Saute mushrooms and onions in melted butter.
- Stir in flour and cook until well incorporated.
- Gradually add the milk along with the bouillon, basil and pepper. Cook until mixture has thickened.
- Stir in sour cream.
- Set aside 1 cup of sauce for garnishing the crepes.
- Stir the baby shrimp and ham into the remaining sauce, and continue heating mixture until slightly bubbly.
- Spoon filling into warm crepes. Roll crepes and top with reserved sauce. Garnish with parsley or green onions.