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Cajun Shrimp Crepes

These crepes are stuffed with a filling of shrimp and vegetables and completed with a creamy white wine sauce. Crepes are easy to make, but if you are pressed for time you can buy them premade.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American, French
Servings 4 people
Calories 2008.7 kcal

Equipment

  • 1 Blender For smooth crepe batter
  • 1 8-inch Nonstick Skillet Specifically for cooking crepes
  • 1 Large Skillet For preparing the shrimp filling
  • 1 Spatula For flipping crepes and stirring
  • 1 Whisk For cream mixture and sauce consistency

Ingredients
  

Main

  • 1 cup milk
  • ⅔ cup all-purpose flour
  • 3 eggs
  • ½ teaspoon granulated garlic
  • 1 pinch salt
  • ¼ cup butter
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • ½ cup chopped onion
  • 1 clove garlic minced
  • 1 pound shrimp peeled and deveined
  • 1 tablespoon Cajun seasoning
  • ½ cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Cajun seasoning
  • 2 tablespoons dry white wine

Instructions
 

  • Combine milk, flour, and eggs in a blender. Blend on high speed until well mixed, about 1 minute. Let batter rest for 30 minutes.
  • Heat an 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into the center; tilt skillet so batter evenly coats bottom. Cook until top appears dry, 45 to 60 seconds. Flip and cook 15 to 20 seconds more. Remove crepe and stack onto a plate. Repeat with remaining batter; you will have leftover crepes for another use.
  • Melt 2 tablespoons butter for filling in a skillet over medium heat. Add bell peppers and onion; stir-fry until tender, about 5 minutes. Stir in garlic and cook until fragrant. Add remaining butter, shrimp, and Cajun seasoning.
  • Mix cream, flour, and Cajun seasoning together; slowly pour into the shrimp mixture. Cook and stir until slightly thickened, about 2 minutes. Pour in white wine and cook until heated through and thickened as desired, 2 to 5 minutes more.
  • Spoon some of the shrimp filling into the middle of each crepe and roll crepe around filling, or fold in halves or quarters.

Notes

Ensure crepe batter rests sufficiently (at least 30 minutes, or even overnight refrigerated) for optimal gluten relaxation, resulting in tender, pliable crepes. For perfect crepes, maintain consistent medium heat on your nonstick skillet; too high, they'll burn, too low, they won't brown properly. A slight sheen of butter/oil between each crepe helps prevent sticking. When building the filling, avoid overcooking the shrimp to maintain tenderness. When adding the cream and flour to thicken the sauce, whisk constantly to prevent lumps. Deglaze with a good quality dry white wine, allowing it to reduce for concentrated flavor. For an elevated finish, a sprinkle of fresh chopped parsley or chives on top adds a vibrant color and fresh aroma. Adjust Cajun seasoning to taste, as spice levels can vary.