For the batter
6 eggs
1 teaspoon of salt
2 tablespoons of water
1/4 cup of all-purpose flour
For the sauce
1 pound of medium-sized shrimp, with shells
2 tablespoons of freshly squeezed lime juice
1/3 cup of olive oil
1 chopped onion
2 minced garlic cloves
12 ripe tomatoes, peeled and seeded, diced
4 tablespoons of chopped parsley
1/4 cup of grated Parmesan cheese
Salt to taste
For the filling
2 packages of cream cheese (American-style), 227g each
1/4 cup of milk
1/4 cup of chopped parsley
For the batter
6 eggs
1 teaspoon of salt
2 tablespoons of water
1/4 cup of all-purpose flour
For the sauce
1 pound of medium-sized shrimp, with shells
2 tablespoons of freshly squeezed lime juice
1/3 cup of olive oil
1 chopped onion
2 minced garlic cloves
12 ripe tomatoes, peeled and seeded, diced
4 tablespoons of chopped parsley
1/4 cup of grated Parmesan cheese
Salt to taste
For the filling
2 packages of cream cheese (American-style), 227g each
1/4 cup of milk
1/4 cup of chopped parsley
Make the crepes: combine all the batter ingredients in a blender and grease a non-stick skillet, 21 cm in diameter, with butter
Pour in 3 tablespoons of the batter and cook until it starts to brown
Flip the crepe and cook the other side
Repeat the process until the batter is finished, reserving
Set aside
Make the sauce: clean the shrimp and season with salt and lime juice
In a pan with olive oil, sauté the onion, garlic, and tomato at high heat
Reduce the heat and cook for 30 minutes
Add the shrimp and cook for 4 minutes
Add the parsley and reserve
Combine all the filling ingredients and divide among the crepes
Roll up the crepes and arrange in a refrigerator-covered dish
Top with the sauce, sprinkle with Parmesan cheese, and serve hot.