Shrimp Crêpes with Dill Cream and Cheese Recipe

Introduction

Savor the delicate flavors of shrimp wrapped in tender crêpes for a delightful meal. This recipe combines light, thin crêpes with a creamy shrimp filling, topped with melted cheese for a perfect balance of textures and tastes.

Ingredients

• 125 g all-purpose flour (¾ cup)
• 2 eggs
• 1 egg yolk
• 200 ml milk
• 1 tbsp heavy cream
• 2 tbsp butter (melted)
• 1 tbsp butter
• 1½ tbsp all-purpose flour
• 300 ml heavy cream
• 1 tbsp dill (finely chopped)
• 450 g pre-cooked shrimps (cold water)
• 1 egg (hard boiled and chopped)
• Salt and black pepper (to taste)
• Cheese (your preferred cheese topping)

Instructions

1. Step 1: In a bowl, whisk together the flour, eggs, egg yolk, milk, and heavy cream until smooth. Cover and let the batter rest for at least 30 minutes at room temperature or overnight in the refrigerator.
2. Step 2: Before cooking, stir the melted butter into the batter. Heat a non-stick frying pan over medium-high heat and lightly grease with butter. Pour about 50 ml (¼ cup) of batter into the pan, tilting it to spread evenly into a thin layer.
3. Step 3: Cook each crêpe for 30 seconds to 1 minute on each side until lightly golden. Stack cooked crêpes on a plate and repeat with remaining batter.
4. Step 4: Boil one egg until hard-cooked, then peel and chop it into pieces.
5. Step 5: In a saucepan, melt 1 tablespoon of butter over medium heat. Stir in 1½ tablespoons flour and cook briefly. Gradually pour in 300 ml heavy cream, stirring constantly until the sauce thickens, about 1 minute.
6. Step 6: Remove the sauce from heat and mix in the pre-cooked shrimps, chopped dill, chopped hard-boiled egg, and season with salt and black pepper to taste.
7. Step 7: Preheat your oven to 200℃ (392℉).
8. Step 8: Spoon the shrimp filling into the center of each crêpe. Fold in the short sides, then roll up from the long side, placing the seam side down in a greased baking dish.
9. Step 9: Sprinkle your preferred cheese over the filled crêpes for extra flavor.
10. Step 10: Bake in the preheated oven for a few minutes until the cheese is melted and golden brown.

Tips & Variations

• For a lighter sauce, substitute half the heavy cream with milk or use crème fraîche.
• Try adding a squeeze of lemon juice or a pinch of cayenne pepper to the filling for a bright, spicy twist.
• Use a mix of cheeses like Gruyère and Parmesan for richer flavor.
• Prepare the crêpes a day ahead and keep them covered in the refrigerator for easier assembly.

Storage

Store leftover crêpes with shrimp filling in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 180℃ (350℉) until warmed through and the cheese is bubbly to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh shrimp instead of pre-cooked?

Yes, but be sure to cook the shrimp thoroughly and cool them before mixing into the filling. This ensures safe consumption and prevents overcooking in the baking step.

Can I make these crêpes gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend suitable for crêpes. Note that texture may vary slightly depending on the flour used.

Shrimp Crêpes with Dill Cream and Cheese Recipe

Print Recipe

★★★★★

4.8 from 62 reviews

Delicious shrimp crêpes featuring delicate, thin pancakes filled with a creamy shrimp mixture, topped with melted cheese, and baked to golden perfection. Perfect as a savory brunch or light dinner, these crêpes combine tender shrimp, fresh dill, and a rich cream sauce wrapped in soft homemade pancakes.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6–8 crêpes 1x
• Category: Main Course
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Crêpes

• 125 g All-purpose flour (¾ cup)
• 2 Eggs
• 1 Egg yolk
• 200 ml Milk
• 1 tbsp Heavy cream
• 2 tbsp Butter (melted)

For the Filling

• 1 tbsp Butter
• 1½ tbsp All-purpose flour
• 300 ml Heavy cream
• 1 tbsp Dill (finely chopped)
• 450 g Shrimps, pre-cooked and drained
• 1 Egg (hard boiled and chopped)
• Salt and black pepper (to taste)

For Topping

• Cheese (your preferred cheese, grated, for topping)

Instructions

1. Prepare the Crêpe Batter: In a bowl, whisk together all the crêpe ingredients—flour, eggs, egg yolk, milk, heavy cream, and melted butter. Mix until smooth and let the batter rest for at least 30 minutes at room temperature or up to overnight in the refrigerator to ensure tender crêpes.
2. Cook the Crêpes: Heat a non-stick frying pan over medium-high heat and lightly butter it. Stir the melted butter into the batter before cooking. Pour about 50 ml (¼ cup) of batter into the pan, tilting or twirling it to spread thinly. Cook each crêpe for 30 seconds to 1 minute on each side until lightly golden. Stack the cooked crêpes on a plate.
3. Boil the Egg: Place the egg in boiling water and cook until hard-boiled, approximately 10 minutes. Once cooled, peel and chop the egg roughly.
4. Make the Cream Sauce for Filling: In a saucepan, melt 1 tablespoon of butter over medium heat. Stir in 1½ tablespoons of flour and cook briefly. Gradually pour in 300 ml heavy cream while stirring constantly to avoid lumps. Let the sauce simmer and thicken for about one minute.
5. Combine the Filling: Remove the pan from heat, then fold in the pre-cooked shrimps, chopped hard-boiled egg, and finely chopped dill. Season with salt and black pepper to taste, mixing thoroughly.
6. Preheat the Oven: Set your oven to 200℃ (392℉) to prepare for baking the crêpes.
7. Assemble the Crêpes: Spoon a generous amount of the shrimp filling into the center of each crêpe. Fold the short sides inward, then roll from one long side to the other, placing the seam side down on a greased baking dish.
8. Add the Cheese Topping: Sprinkle your preferred grated cheese evenly over the filled crêpes to add a savory, melted finish.
9. Bake the Crêpes: Place the dish in the preheated oven and bake for approximately 8–10 minutes, or until the cheese is bubbly and golden brown.

Notes

• Resting the crêpe batter is key to achieving delicate and tender crêpes.
• Use pre-cooked shrimps to save time and ensure proper texture.
• For a richer flavor, you can substitute part of the milk in the batter with heavy cream.
• Feel free to customize the cheese topping; Gruyère or mozzarella work well.
• These crêpes are best served immediately after baking but can be refrigerated and reheated gently.

Keywords: Shrimp crêpes, savory crêpes, creamy shrimp filling, baked crêpes, French recipe