Shrimp Crepe with Cream Sauce

To make the filling and sauce

Melt the butter, sauté the scallion and garlic

Cook for 5 minutes, stirring occasionally

Add the flour and cook for 3 minutes, stirring occasionally

Add the broth and bring to a simmer

Reduce heat and cook for a few more minutes

Add the heavy cream and cook until it thickens slightly

Season with salt and black pepper

Remove from heat

Reserve 6 shrimp for garnish

Chop the remaining shrimp

Mix with 1 cup of filling and 1 cup of cheese (the remaining filling and cheese will be used to cover the crepes)

To make the crepes

Mix the milk, cornmeal, eggs, flour, salt, and baking powder

Beat in a blender or processor until smooth, let rest for 20 minutes

Heat a non-stick skillet of 15 cm diameter, brush with a little melted butter

Stir the crepe batter

Add 2 1/2 tablespoons to the skillet, tilt to spread the batter

Fry both sides

Place 2 tablespoons of filling on each crepe and roll up

Arrange the crepes in a greased baking dish (this can be prepared a day in advance)

Cover and refrigerate

Bake at moderate heat (180°C) for 15 minutes, or until the shrimp are opaque

Distribute the filling evenly

Total calories: 3,845.