- 1 cup 1% low-fat milk (250 mL)
- 3 large eggs (3)
- 1/8 tsp salt (1 mL)
- 1/2 cup whole-grain pastry flour (125 mL)
- 1/2 cup all-purpose flour (125 mL)
- 2 Tbsp canola oil (30 mL)
- 1 Tbsp canola oil (15 mL)
- 1 medium shallot, finely chopped (about 3 Tbsp/45 mL)
- 1 clove garlic, minced (1)
- 2 tsp all-purpose flour (10 mL)
- 1/2 cup 1% low-fat milk (125 mL)
- 5 cups fresh baby spinach leaves, coarsely chopped (1.25 L)
- 1 lb medium shrimp, peeled and deveined, tails removed (500 g)
- 1/4 tsp freshly ground black pepper (1 mL)
- 1/8 tsp salt (0.5 mL)
- 1/4 cup fresh basil leaves, sliced into ribbons (60 mL)
- 2 Tbsp fresh parsley leaves, coarsely chopped (30 mL)
- Canola oil cooking spray
- In blender, place milk, eggs and salt and blend on mix setting to combine. Add both flours and blend until very smooth, about 15 seconds. Add canola oil and blend until incorporated, 5 seconds more. Pour batter into medium bowl, cover and place in refrigerator while you prepare filling.
- In large, nonstick skillet, heat canola oil over medium heat. Add shallot and cook until softened but not brown, about 2 minutes. Add garlic and cook 30 seconds more. Sprinkle flour into pan and cook, stirring until incorporated, about 30 seconds. Drizzle in milk and cook, stirring continuously until thickened, about 2 minutes. Stir in spinach and cook until it is just wilted, about 30 seconds. Add shrimp, pepper and salt and cook, stirring once or twice, until shrimp just turn pink, about 2-3 minutes. Remove from heat and cover.
To make crêpes:
- Heat crêpe pan or 10-inch (25-cm) nonstick skillet with 8-inch (20-cm) base over medium heat. Spray pan with canola oil cooking spray. Ladle 1/4-cup (60-mL) batter into center of pan. Tilt and rotate pan so batter forms thin layer in bottom. Cook until top is no longer liquid and bottom is nicely browned, about 1 minute. Flip crêpe and cook other side until light brown, about 15 seconds more. Repeat with remaining batter until you have eight crêpes. (You will not need to re-spray pan.) Stack finished crepes on plate.
To fill crêpes:
- Return shrimp-spinach mixture to skillet at medium heat and cook until warmed and shrimp are cooked through, 1-2 minutes. Remove from heat and stir in herbs. Place one crêpe on plate, top with about 1/3-cup (75 mL) of shrimp mixture in center and roll up. Repeat with remaining crêpes and shrimp mixture. Serve immediately.
Crêpes with Shrimp, Spinach and Herb Filling
These scrumptious, savoury crêpes are easy to make and will bring an elegant flair to your special brunch menu. Using canola oil in the crêpe batter and replacing some of the white flour with whole-grain flour makes these crêpes healthier without sacrificing their rich, decadent taste. Recipe courtesy of CanolaInfo.
- 8 people
- Serving Size
- 1 crepe
- Total Fat
- 8 g
- Saturated Fat
- 1.5 g
- 145 mg
- 400 mg
- 17 g
- 2 g
- 3 g
- 14 g
- 198 mg