10 crepes or pancakes fried
Basic batter for the crepes:
1 cup of wheat flour sifted
1 1/2 cups of milk
2 eggs
1 tablespoon of oil
1/4 teaspoon of salt
Filling:
1/3 cup of white wine dry
2 tablespoons of chopped green onion
250g of shrimp diced
1 cup of sliced mushrooms
3 tablespoons of butter or margarine
4 tablespoons of wheat flour
1/2 teaspoon of salt
1 1/2 cups of heavy cream
2 tablespoons of chopped parsley
1/2 cup of grated cheddar cheese
10 crepes or pancakes fried
Basic batter for the crepes:
1 cup of wheat flour sifted
1 1/2 cups of milk
2 eggs
1 tablespoon of oil
1/4 teaspoon of salt
Filling:
1/3 cup of white wine dry
2 tablespoons of chopped green onion
250g of shrimp diced
1 cup of sliced mushrooms
3 tablespoons of butter or margarine
4 tablespoons of wheat flour
1/2 teaspoon of salt
1 1/2 cups of heavy cream
2 tablespoons of chopped parsley
1/2 cup of grated cheddar cheese
To make the crepes: in a bowl, mix together the sifted wheat flour with the milk, eggs, oil, and salt
Beat well
Moisten a 15cm diameter frying pan
Remove from heat, add 2 tablespoons of the pancake batter and tilt the pan to spread the batter evenly
Return to heat and cook until golden brown on one side
Repeat the process with the remaining batter, greasing the pan occasionally
End up with 16-18 crepes
Make the filling: in a saucepan, combine the wine, onion, shrimp, and mushrooms
Cover and cook for about 5 minutes
Meanwhile, melt the butter or margarine in a frying pan
Add the wheat flour and salt
Stir until thickened
Add the heavy cream and stir frequently until thickened
Add the shrimp and mushroom mixture
Place cooked crepes on a refractory dish
Cover with some filling and fold them in half
Sprinkle with grated cheese
Place under moderate heat (170°C) for 10-15 minutes or until the cheese is melted
End up with 10 crepes.
