Creamy Shrimp Crepes

Light and creamy shrimp crepes are a fancy little mid-week idea for dinner or make them for a special brunch.  

Ingredients:

4 - 6" crepes

10 oz (1 1/2 cups) 31/40 size shrimp

2 tbsps butter

1/2 cup diced onion

1/4 cup parmesan (divided)

1 tsp dry parsley

1/4 tsp salt

1/8 tsp pepper

Sauce:

1 1/2 tbsps butter

1 1/2 tbsps flour

1 cup milk

2-3 tbsps shredded cheddar

salt and pepper to taste

1/4 cup 10% cream

1 egg yolk

Start by making the sauce. In a small saucepan melt 1 1/2 tbsps butter. Whisk in the flour then the milk and simmer on medium low to medium until lightly thickened, about 3-4 minutes. Add the cheese and stir to melt. Beat the egg yolk with the cream and pour into the saucepan mixing along with the salt and pepper, 1 minute. Cover and set aside. Melt 2 tbsps butter in a skillet  on medium and sauté the diced onion until tender, 2-3 minutes. Add the shrimp and cook 3-4 minutes, flipping halfway until opaque and pink. Add 6 tbsps of the sauce, 2 tablespoons parmesan, parsley, salt and pepper. Heat through. Divide filling onto 4 crepes and roll up. Lay seam side down in a buttered baking dish. (Helpful hint: use the foil from your butter to butter the baking dish. You can save and collect them in the freezer for many uses!) Top with the remainder of the sauce and sprinkle the rest of the parmesan. Bake at 375°F for 15 minutes. I used some chia seed micro greens to garnish. Serves 2  

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