For the filling
800 g of medium shrimp
4 green onions, chopped
2 tablespoons of lemon juice
Salt and black pepper to taste
For the batter
1/2 cup of tightly packed parsley leaves
1 3/4 cups of milk
1 egg
1 yolk
1 cup of all-purpose flour
1 teaspoon of active dry yeast
1 tablespoon of melted butter
For the sauce
3 cloves of garlic, chopped
4 tablespoons of unsalted butter
2 tablespoons of all-purpose flour
3/4 cup of heavy cream
1 tablespoon of lemon juice
For the filling
800 g of medium shrimp
4 green onions, chopped
2 tablespoons of lemon juice
Salt and black pepper to taste
For the batter
1/2 cup of tightly packed parsley leaves
1 3/4 cups of milk
1 egg
1 yolk
1 cup of all-purpose flour
1 teaspoon of active dry yeast
1 tablespoon of melted butter
For the sauce
3 cloves of garlic, chopped
4 tablespoons of unsalted butter
2 tablespoons of all-purpose flour
3/4 cup of heavy cream
1 tablespoon of lemon juice
Clean the shrimp
Reserve the heads and shells
Chop the shrimp and combine with green onions and lemon juice
Season with salt and black pepper and reserve for filling crepes
Prepare the batter: blend all ingredients in a blender until smooth and creamy
Season with salt and let rest for 20 minutes in the refrigerator
Prepare the sauce: place heads and shells of shrimp, garlic, and half of the butter in a pan
Heat over low heat for 3 minutes, stirring constantly
Add 2 cups of water and simmer for 5 minutes
Strain and reserve the broth
Heat the flour with the remaining butter until lightly browned, stirring constantly
Do not stop stirring
Slowly add the shrimp broth, stirring constantly
Return to heat and cook until thickened and bubbly, without stopping stirring
Add heavy cream and lemon juice
Season with salt and black pepper
Mix well and reserve
With 1 tablespoon of prepared batter, make crepes in a 12 cm non-stick skillet, greased with oil
Fry on both sides until the edges start to brown
Divide the shrimp filling among the crepe and fold into a triangle
Place in a moderate oven (180°C) preheated for about 20 minutes, or until the shrimp is cooked through
Serve crepes with warm sauce
Serves 12 pieces.
