For the batter
4 medium carrots (420 g)
2 eggs
2 tablespoons of melted butter
3/4 cup of all-purpose flour (90 g)
1/2 teaspoon of active dry yeast
1/4 teaspoon of salt
For the filling
1 1/2 cups of cooked shrimp (360 g)
3 tablespoons of finely chopped onion
2 cloves of garlic, minced
2 tablespoons of chopped parsley
2 medium tomatoes (240 g), peeled and seeded, diced
1/2 teaspoon of grated lemon zest
3 tablespoons of olive oil
2 tablespoons of all-purpose flour
1/4 tablet of chicken or vegetable broth dissolved in 1/2 cup of boiling water (120 ml)
For the batter
4 medium carrots (420 g)
2 eggs
2 tablespoons of melted butter
3/4 cup of all-purpose flour (90 g)
1/2 teaspoon of active dry yeast
1/4 teaspoon of salt
For the filling
1 1/2 cups of cooked shrimp (360 g)
3 tablespoons of finely chopped onion
2 cloves of garlic, minced
2 tablespoons of chopped parsley
2 medium tomatoes (240 g), peeled and seeded, diced
1/2 teaspoon of grated lemon zest
3 tablespoons of olive oil
2 tablespoons of all-purpose flour
1/4 tablet of chicken or vegetable broth dissolved in 1/2 cup of boiling water (120 ml)
Prepare the batter: centrifuge the carrots to extract 1 cup of juice (240 ml)
In a medium bowl, combine the carrot juice and remaining ingredients and mix well with an electric mixer
In a non-stick skillet, spread 2 tablespoons of the batter and cook over medium heat until the bottom is golden brown
Flip the crepe and cook for another minute (approximately)
Transfer to a plate
Repeat with remaining batter. Reserve
Prepare the filling: in a large skillet, combine all ingredients except flour and broth
Bring to high heat and sauté, stirring occasionally with a wooden spoon, until the shrimp is tender (approximately 3 minutes)
Dissolve the flour in the broth and add to the skillet
Cook, stirring occasionally, until the filling is thickened (approximately 4 minutes)
Remove from heat
Distribute the filling evenly among the reserved crepes and roll them up
Arrange on plates and serve immediately
143 calories per serving
