For the batter:
4 eggs
1 cup of wheat flour (120 g)
1/4 teaspoon of salt
1 cup of milk (240 ml)
1 tablespoon of melted butter
1 tablespoon of olive oil (for greasing)
For the filling:
1/4 cup of olive oil (60 ml)
1 medium onion (100 g), finely chopped
2 cloves of garlic, minced
2 medium tomatoes (240 g), peeled and seeded, finely chopped
1/2 green pepper (60 g), finely chopped
500 grams of cooked shrimp
2 tablespoons of lemon juice
1/2 cup of coconut milk (120 ml)
1 dash of paprika
2 tablespoons of chopped cilantro
1/2 teaspoon of salt or to taste
1 pinch of black pepper
For the batter:
4 eggs
1 cup of wheat flour (120 g)
1/4 teaspoon of salt
1 cup of milk (240 ml)
1 tablespoon of melted butter
1 tablespoon of olive oil (for greasing)
For the filling:
1/4 cup of olive oil (60 ml)
1 medium onion (100 g), finely chopped
2 cloves of garlic, minced
2 medium tomatoes (240 g), peeled and seeded, finely chopped
1/2 green pepper (60 g), finely chopped
500 grams of cooked shrimp
2 tablespoons of lemon juice
1/2 cup of coconut milk (120 ml)
1 dash of paprika
2 tablespoons of chopped cilantro
1/2 teaspoon of salt or to taste
1 pinch of black pepper
Make the batter: in a bowl, beat the eggs with a whisk until frothy
Add the flour and salt and beat until smooth
Gradually add the milk and melted butter
Mix well until homogeneous
Cover with plastic wrap and refrigerate for 20 minutes
Heat a non-stick skillet over medium heat
When hot, pour in 2 1/2 tablespoons of batter
Incline the skillet to spread evenly, then cook until golden brown, flip and cook the other side
Repeat the process until all the batter is used up. Reserve
Prepare the filling: in a medium pan, heat the olive oil over high heat
Refine the onion, garlic, tomato, and pepper until softened (about 5 minutes)
Add the remaining ingredients, reduce heat and cook until the sauce thickens (about 10 minutes)
Distribute the filling among the crepes, fold or roll up, and serve
197 calories per serving
