For the dough
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 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 medium green pepper (60 g), finely chopped
500g cooked shrimp
2 tablespoons of lemon juice
1/2 cup of coconut milk (120 ml)
1 dash of paprika
2 tablespoons of chopped coriander
1/2 teaspoon of salt or to taste
A pinch of black pepper
For the dough
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 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 medium green pepper (60 g), finely chopped
500g cooked shrimp
2 tablespoons of lemon juice
1/2 cup of coconut milk (120 ml)
1 dash of paprika
2 tablespoons of chopped coriander
1/2 teaspoon of salt or to taste
A pinch of black pepper
Make the dough: in a bowl, beat the eggs with an electric mixer (or whisk) until frothy
Add the flour and salt and mix until smooth
Add the milk and melted butter gradually
Mix well until homogeneous
Cover with plastic wrap and refrigerate for 20 minutes
Grease a non-stick skillet of 20 cm in diameter with oil and heat over medium heat
When hot, pour 2 1/2 tablespoons of the dough
Tilt the pan to spread the dough evenly
Cook until the edges are golden, flip and cook the other side
Repeat the process until all the dough is used up
Set aside
Prepare the filling: in a medium saucepan, heat the olive oil over high heat and sauté the onion, garlic, tomato, and pepper until softened (about 5 minutes)
Add the remaining ingredients, reduce heat and simmer until the liquid has evaporated (about 10 minutes)
Distribute the filling among the crepes, fold or roll up, and serve
197 calories per serving
