Melts in Your Mouth
I don’t want to play games. I want some one-on-one time with some oeey-gooey-goodness and I want it to be up close and personal. I want to get my Digable Planets on and relish in some creamy lavishness. And what better way to do so than to get my smooch on with some darling whole wheat crepes filled with melty swiss and artichokes. But you know I like my pop of color, so why not some spinach and red peppers to make things majestic. And tender shrimp to round out this party of sheer sexiness. I feel like I’m wasting time talking when I could be noshing. And I imagine that you’re feeling the same way and want to cut to the fucking chase. Let’s get it on…
Shrimp Crepes with Spinach, Artichokes and Swiss
1/8 tsp. of salt
1 1/4 c. of milk
1/2 c. of all-purpose flour
1/2 c. of whole wheat flour
1/4 c. of melted butter
2 tbs. of olive oil
2 tbs. of butter
4 cl. of garlic, minced
1 shallot, minced
1 lb. of frozen spinach, thawed
1 can of artichoke hearts, drained and diced
1/2 lb. of shrimp, peeled and diced
1/2 c. of roasted red pepper, cut into strips
1/4 tsp. of white pepper
1/4 tsp. of nutmeg
1 c. of alfredo sauce (homemade or jarred)
1 c. of swiss cheese, shredded
chopped chives or parsley, garnish
Now to make the crepe batter – put the eggs, salt, milk, flour and melted butter in a blender and blitz until smooth. Put the blender in the fridge and let rest for an hour.
While the batter rests, make your filling. Warm the butter and olive oil over medium heat and then add the shallots and garlic. Once the onion is translucent, add the spinach to the pan and cook until warmed through and all liquid has evaporated. Add the shrimp, artichokes and red pepper and continue to sauté until shrimp is pink and cooked through. Stir in the white pepper, nutmeg and alfredo sauce. Taste for salt and pepper and reseason. Set aside.
Crepe time, bitches ;) Break the batter out of the fridge. Lightly grease a round skillet or crepe pan and heat on medium high. Swirl about 1/4 c. of the crepe batter into the pan, making sure to cover the entire surface of the pan. Allow to cook until the top of the crepe goes from wet to barely glossy and the edges of the crepe start to curl away from the sides of the pan. Place a few tablespoons of the shredded swiss on the middle of the crepe, and scoop a quarter cup of the shrimp filling right on top. Fold the left and right sides of the crepe to the center and slide the crepe onto a plate, seamside down. Allow to rest to give the swiss a chance to get all melty. Top with chives or parsley and serve.