Crêpes stuffed with prawns. Seafood recipe for a special occasion

For 4 € 4 /pers. 256 kcal/100g

How to make crêpes stuffed with prawns .

Sweet, savory, as a starter, main course or dessert, for breakfast, lunch, snack or dinner… Crêpes are always welcome! They are sometimes confused with pancakes, but crêpes are of French origin and can be made with different types of flour, although both have their main ingredients in common (in addition to the flour itself, eggs, milk and salt). and they are very easy to prepare.

And what can we say about the content, crêpes combine perfectly with almost anything we can think of, both sweet and savory. In this recipe we are going to tell you how to accompany them with a very tasty prawn filling and a delicious sauce with a touch of orange.

And not only that, because this combination also works freshly made – still hot – and after a few hours in the refrigerator, becoming a very refreshing dish. Thus, if we have leftover dinner, we can take advantage of it to have an aperitif the next day.

If we add to this that it will not take more than half an hour, it becomes a perfect dish for any time, especially during those Christmas celebrations when you have to make the most of your time in the kitchen.

In this case we have opted for this simple filling, with prawns (it could also be with other seafood), it is an idea, although you have crepes filled with vegetables or some crepes filled with mussels and saffron prawns that are eye-catching. Many ideas to succeed with your crepes on these dates.

Preparation of the crêpe dough and filling

1. We wash the orange. We grate its skin into a large bowl or bowl. We squeeze it, strain the juice and pour it into the same bowl. We add a couple of tablespoons of mayonnaise and two of ketchup. We stir everything very well until we have a uniform sauce that we reserve as an accompaniment until it is time to serve the crêpes.
2. We take another bowl and crack the two eggs into it. We sift the flour and pour it over the eggs. We also pour the milk, a teaspoon of Provencal herbs, a pinch of salt. With a whisk mixer, we stir until we have a uniform dough that we let rest for a few minutes.
3. Meanwhile, remove the heads from the prawns and peel them. Peel the onion and garlic, chop them finely. Heat a splash of virgin olive oil in a frying pan and add the onion and garlic. Poach until the first one is almost transparent.
4. At that moment we add the prawns and stir. We add the whiskey and increase the heat, leaving it for a couple of minutes to evaporate. Then we add the cream, lower the heat to medium power, season with salt and pepper and cook for a few more minutes, until it thickens slightly.

Preparation of the crêpes. Stuffed with prawns and final presentation

1. It’s time to prepare the crêpes, with these measurements we will get four, one per person. If you want to prepare more, you just have to double measurements.
2. We take a non-stick frying pan and, optionally, melt a knob of butter over medium-high heat. When the pan is very hot and with the help of a ladle we cover the bottom of the pan with a thin layer of dough and let it set.
3. When it starts to rise it is time to turn the crêpe over so that it cooks on the other side. We remove the crêpes to a flat plate.
4. When they are done, we fill them with the whiskey prawns, close them and cover them with a spoonful of orange sauce. At the table and enjoy!

A perfect dish to succeed on these dates, a very neat first and as you can see, very easy to prepare. It is so much fun to cook… And to eat!

Follow step by step this exquisite recipe for crêpes stuffed with seafood in this album. Don’t miss any details so that they turn out perfect.

Tips for a perfect crêpes stuffed with prawns

• The key when preparing pancakes or crêpes is, in addition to the dough recipe, monitoring the temperature of the pan. Each kitchen is different and many times the first crêpe does not come out perfect, but after the second everything is usually easier.
• Normally it works very well to start with the heat on full and lower it to 70% as the pan has reached a good temperature. If our pan sticks, it is important to replenish the butter from time to time to make it easier for the crêpes to separate from it.