These shrimp and mushroom crepes were our dinner last week, eaten with a nice green salad on the side. I prepared my savory crepes with a simple and tasty filling (béchamel type) that can be used to garnish crepes as well as puff pastries or even small buns. And of course, don't hesitate to vary the ingredients according to your desires. Here are some ideas of associations: ham-mushroom, bacon-leek, ham-cheese, tuna-cheese, salmon...
Ingredients
For 6 pancakes
- 6 pancakes (excellent pancake recipe)
- 200 g of fresh button mushrooms
- 24-30 small cooked pink prawns
- 1 nice shallot
- 30 g of butter
- 4 tablespoons of flour
- 30 cl of milk
- 50 g of fresh cream
- salt pepper
- 1 pinch of nutmeg
- 50 g of grated cheese (Gruyère, Emmental)
Preparation
1- Shell the shrimps. Peel the shallots, wash the mushrooms. Finely slice the shallots, as well as the mushrooms.
2- Sauté the shallots and mushrooms in the hot butter, until the mushrooms are completely watery, about 5 minutes.
3- Add the flour and mix. Then pour in the milk and cream. Then salt and pepper and add a pinch of nutmeg. Cook about 5 minutes over low heat while stirring regularly. Add the shrimp and mix.
4- Garnish the pancakes with 3/4 of the stuffing. Roll them up, then place them in a baking dish. Spread the rest of the cream on the pancakes and sprinkle with grated cheese. Bake for 15 minutes at 180 C
