Crepe filled with shrimp and mushroom cream sauce

Crepes Filled with Shrimp & Mushroom Cream Sauce

Ingredients (Serves 3–4)

Savory Crepes

• 1 cup all-purpose flour

• 2 large eggs

• 1¼ cups milk

• 2 tbsp melted butter or olive oil

• ¼ tsp salt

Shrimp & Mushroom Cream Filling

• 250 g shrimp, peeled & deveined

• 1½ cups mushrooms, sliced (button or cremini)

• 2 tbsp butter

• 1 tbsp olive oil

• 2 cloves garlic, minced

• ½ cup cooking cream or heavy cream

• ¼ cup grated Parmesan cheese

• 1 tsp lemon juice

• Salt & black pepper, to taste

• Optional herbs: parsley or thyme

Instructions

Make the Crepes

1. Whisk flour, eggs, milk, butter, and salt until smooth. Rest batter 15 minutes.

2. Heat a non-stick pan lightly greased over medium heat.

3. Pour about ¼ cup batter, swirl thinly. Cook 40–60 seconds per side. Set aside.

Prepare the Filling

1. Heat butter and olive oil in a skillet.

2. Add mushrooms and sauté until golden and moisture evaporates.

3. Add garlic; cook 30 seconds.

4. Add shrimp, season lightly, and cook 2–3 minutes until pink.

5. Pour in cream, add Parmesan and lemon juice. Simmer gently until thick and creamy.

Assemble

1. Spoon filling onto each crepe.

2. Fold or roll crepes and place on serving plate.

3. Garnish with parsley and extra Parmesan.

Serving Suggestions

• Serve with a simple green salad or roasted asparagus

• Drizzle with a little extra cream sauce on top

• Perfect for brunch, lunch, or a light dinner

Q & A

Q: Can I make crepes ahead of time?
A: Yes. Stack with parchment between and refrigerate up to 24 hours.

Q: Can I use frozen shrimp?
A: Absolutely—thaw completely and pat dry before cooking.

Q: What mushrooms work best?
A: Cremini or button are classic; shiitake adds deeper flavor.

Q: Can I make it lighter?
A: Use half-and-half or evaporated milk instead of cream.

Q: Can I add cheese inside the crepes?
A: Yes—Gruyère or mozzarella melt beautifully with the sauce.