I love crepes!! Sweet or savory, with melted chocolat and vanilla ice cream, with fresh fruit, with strawberry jam and dried coconut or with minced meat and vegetables… there are countless combinations, all quite tasty.
Yesterday, I was craving for some savory crepes! That’s why I decided to open the fridge and invent a stuffing to go with a crepe recipe that I found on the blog , Cozinha com alma.
I was very pleased with the outcome and I’ll save the recipe for sure.
Crepe (10-12 units) from “Cozinha com Alma“
Fish and Shrimp Crepe Bundles
100 gr flour
1 / 2 teaspoon fine salt
1 / 2 teaspoon chili powder (I didn’t use)
2.5 dl milk
50 g butter
a little oil for greasing the pan Beat the whole eggs with all the first 5 ingredients. Meanwhile melt the butter in a double boiler, adding to above mixture a little beating with sticks. If you get some unwanted granular consistency to the batter by fine mesh strainer and allow to rest about 30 minutes, covered with a cloth. Heat a nonstick skillet to make their own crepes with a little oil, very little step sometimes the kitchen paper to not get excess fat. It reduces the heat and throws up a shell with some of 1dl prepared, however messed with the shell itself well to wrap what became the bottom. Shake the pan is so well spread the batter and so get to hold the edge turns “artistically” only by air or with the help of a spatula. Filling (my creation) 1 cup shrimp 6 crab sticks
4 fish fillets (hake)
1 teaspoon paprika
1 medium carrot
1 medium French garlic
two cloves of garlic grated
1 / 4 cup of semi skimmed milk
1 tablespoon cornstarch
Salt q.b. First grate de carrot, cut the french garlic into thin slices, the hake fillets into small cubes and the crab sticks into small pieces. Then, in a nonstick skillet, pour some olive oil and sauté the chopped garlic, add the carrots, the french garlic and the crab sticks. Season with salt, paprika and let it cook for 2-4 min. Finally add the shrimp and the cornstarch previously dissolved in the milk. Cook for another 4-5 min. Let this mixture cool a bit and then take a sheet of crepe, place the filling inside and join the edges of the crepe with a toothpick. Garnish with chopped chives. Bon appétit!!