Shrimp And Crab Crepes Recipe
With baby leaf spinach, diced tomatoes, marinated peppers, served over lemon-ricotta stuffed crepes.
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Ingredients
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Crepes
Filling
Lemon-Ricotta Filling
Method
Crepes
- 1
Prepare the Crepe Batter
In a mixing bowl, whisk together the flour and salt. In another bowl, combine the eggs and milk. Gradually mix the wet ingredients into the dry ingredients until smooth. Stir in the melted butter.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to cover the bottom evenly. Cook for 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat with remaining batter, stacking the crepes on a plate.
Filling
- 3
Sauté the Filling
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add the shrimp and cook until they turn pink, about 3-4 minutes.
- 4
Combine Ingredients
Stir in the crab meat, baby leaf spinach, diced tomatoes, and marinated peppers. Add lemon juice, salt, and black pepper. Cook for an additional 2-3 minutes until the spinach wilts. Remove from heat.
Lemon-Ricotta Filling
- 5
Mix the Ricotta Filling
In a bowl, combine ricotta cheese, lemon zest, lemon juice, powdered sugar, and vanilla extract. Mix until smooth and creamy.
Assembly
- 6
Fill the Crepes
Spread a layer of the lemon-ricotta filling on each crepe, followed by a generous portion of the shrimp and crab filling. Roll or fold the crepes and place them on a serving platter.
- 7
Serve
Garnish with additional diced tomatoes or baby spinach if desired. Serve warm.
