Shrimp and Pineapple Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Shrimp filling:1 pound (about 30) cooked tail-off shrimp2-4 Tbsp of Tamari1/2 a fresh pineapple1 head of broccoli (or two broccoli crowns) 3/4 cup peeled Baby carrots, (about a large handful) sliced in thin quarters1 inch fresh Ginger Root, diced fine1 Tbsp,sort of, Olive OilCrepes3 large eggs1 cup milk, soy milk (more or less)1/2 to 1 cup flour
Another recipe which can be substituted ad infinitem.
Make it vegetarian with tofu instead of shrimp,
or use cooked chicken for variety. The Pineapple makes it taste juicy like a rich sauce.
Switch out the broccoli and carrot for whatever's in the fridge
The crepe measurements are APPROXIMATE. the trick to good crepes is in the correct consistency of the batter. more on that in a minute.
1. Thaw the shrimp, if frozen, and marinate in Tamari.
2. Dice the Ginger Root into tiny pieces, or grate.
3. Snip the heads off the broccoli, to make bite size clusters, and slice the stalk parts into thin strips.
4. Cut the baby carrots lengthwise into quarter strips
5. Parboil the vegees, (put the carrot and broccoli stalks in first for a minute, then add the heads) so you can just pierce them with a fork, but not cooked all the way through.
6. Spread oil on a jelly roll pan and Arrange the Shrimp, Vegees, and Pineapple for even distribution. (see photo)
7. Use a spoon to sprinkle the tamari ginger marinade over the shrimp, etc.
8. Broil while making the crepes. Turn everything over carefully once for even cooking
Crepes (you could also probably use tortillas in this)
This is how I learned to do it in France.. so it's a bit of an intuitive process. You can do this in a bowl with a wire whisk, or cheat (like I did) and use a bullet blender or regular blender.
1.In a Bullet style blender, put 3 eggs, about a cup of milk, (to fill the bullet cup up about 2/3) and about a half cup of flour.
2. Blend till smooth
3. TEST the mixture with a spoon. It should just coat the spool thinly. NOT thick like pancake batter, nor watery. In fact, you'll probably doubt it has enough flour at all.
4. Continue adding flour about a Tbsp at a time until it gets to this consistency.
5. Heat a large 10" saute pan (if you're lucky you'll have a creperie, I don't). Spray with Pam.
6. Pour a 1/4 cup of batter into the pan and IMMEDIATELY pick it up and swirl it around to make a very thin coating to cover the whole bottom.
7. Let it cook until the top begins to look dry and the edge curls up a little. Flip and cook the other side for about a minute or less.
8. Remove from pan onto a plate and do another one. Put a paper towel in between the crepes as you prepare them.
(Should make about 6 large crepes)
Serving:
Put one crepe on a plate, put about a cup of the broiled shrimp mixture on it and roll the crepe up like a soft tortilla.
Continue for all crepes.
Number of Servings: 6
Recipe submitted by SparkPeople user GRANNYNIGHTHAWK.
Make it vegetarian with tofu instead of shrimp,
or use cooked chicken for variety. The Pineapple makes it taste juicy like a rich sauce.
Switch out the broccoli and carrot for whatever's in the fridge
The crepe measurements are APPROXIMATE. the trick to good crepes is in the correct consistency of the batter. more on that in a minute.
1. Thaw the shrimp, if frozen, and marinate in Tamari.
2. Dice the Ginger Root into tiny pieces, or grate.
3. Snip the heads off the broccoli, to make bite size clusters, and slice the stalk parts into thin strips.
4. Cut the baby carrots lengthwise into quarter strips
5. Parboil the vegees, (put the carrot and broccoli stalks in first for a minute, then add the heads) so you can just pierce them with a fork, but not cooked all the way through.
6. Spread oil on a jelly roll pan and Arrange the Shrimp, Vegees, and Pineapple for even distribution. (see photo)
7. Use a spoon to sprinkle the tamari ginger marinade over the shrimp, etc.
8. Broil while making the crepes. Turn everything over carefully once for even cooking
Crepes (you could also probably use tortillas in this)
This is how I learned to do it in France.. so it's a bit of an intuitive process. You can do this in a bowl with a wire whisk, or cheat (like I did) and use a bullet blender or regular blender.
1.In a Bullet style blender, put 3 eggs, about a cup of milk, (to fill the bullet cup up about 2/3) and about a half cup of flour.
2. Blend till smooth
3. TEST the mixture with a spoon. It should just coat the spool thinly. NOT thick like pancake batter, nor watery. In fact, you'll probably doubt it has enough flour at all.
4. Continue adding flour about a Tbsp at a time until it gets to this consistency.
5. Heat a large 10" saute pan (if you're lucky you'll have a creperie, I don't). Spray with Pam.
6. Pour a 1/4 cup of batter into the pan and IMMEDIATELY pick it up and swirl it around to make a very thin coating to cover the whole bottom.
7. Let it cook until the top begins to look dry and the edge curls up a little. Flip and cook the other side for about a minute or less.
8. Remove from pan onto a plate and do another one. Put a paper towel in between the crepes as you prepare them.
(Should make about 6 large crepes)
Serving:
Put one crepe on a plate, put about a cup of the broiled shrimp mixture on it and roll the crepe up like a soft tortilla.
Continue for all crepes.
Number of Servings: 6
Recipe submitted by SparkPeople user GRANNYNIGHTHAWK.
Nutritional Info Amount Per Serving
- Calories: 225.7
- Total Fat: 6.3 g
- Cholesterol: 119.7 mg
- Sodium: 787.3 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 4.9 g
- Protein: 12.7 g
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