Vegetable filled Crepe pouches with shrimp
Ingredients
- Ingredients
- 3 Tbsps butter
- 50 grams Pastry flour
- 2 eggs
- 125 milliliters milk
- 5 Tbsps scallions
- Nutmeg
- vegetable oil (for frying)
- 8 thin Leeks
- 16 shrimp (ready to cook)
- 1 garlic clove
- 2 Tbsps lemon juice
- 4 Tbsps Frozen pea
- 4 tablespoons Celery
- 4 tablespoons Celery
- 3 Tbsps butter
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 70°C (approximately 150°F). Melt 2 tablespoons butter and whisk together with the flour, eggs and milk. Stir in 2 tablespoons of chives, season with salt, pepper and nutmeg.
Heat a little oil in a 6 to 8-inhc skillet, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside.
Rinse the leek well and blanch in a pot of boiling salted water for 1 minute, drain, rinse and pat dry.
Heat the remaining butter in a saucepan and saute the leeks, peas and celery for 4-5 minutes, season with salt and pepper.
Peel and finely chop the garlic. Heat 1 tablespoon of butter in a skillet and saute the garlic and shrimp until the shrimp are cooked through, 3-4 minutes.
Arrange the vegetables on the crepes, add the chives and pull the sides of the crepes up to make a pouch. Tie the pouches closed with the leeks and serve with the shrimp.