Shrimp Crêpes with Dill Cream Sauce and Cheese Recipe

Introduction

Savor the delicate flavors of shrimp wrapped in tender homemade crêpes, topped with a creamy dill sauce and melted cheese. This dish makes for an elegant yet approachable meal perfect for any occasion.

Ingredients

• 125 g all-purpose flour (¾ cup)
• 2 eggs
• 1 egg yolk
• 200 ml milk
• 1 tbsp heavy cream
• 2 tbsp butter (melted)
• 1 tbsp butter (for cooking)
• 1½ tbsp all-purpose flour (for sauce)
• 300 ml heavy cream (for sauce)
• 1 tbsp dill, finely chopped
• 450 g pre-cooked shrimp (cold water)
• 1 egg (hard boiled and chopped)
• Salt and black pepper, to taste
• Cheese (your preferred topping)

Instructions

1. Step 1: In a bowl, whisk together the 125 g flour, 2 eggs, 1 egg yolk, 200 ml milk, 1 tbsp heavy cream, and melted butter until smooth. Let the batter rest for at least 30 minutes at room temperature or refrigerate overnight.
2. Step 2: Heat a non-stick pan over medium-high heat and melt 1 tbsp butter. Stir the melted butter into the batter. Pour 50 ml (¼ cup) of batter into the hot pan, swirling to coat the surface thinly. Cook each crêpe for 30 seconds to 1 minute per side, then stack on a plate.
3. Step 3: Boil the single egg until hard-cooked (about 10 minutes), then chop it roughly.
4. Step 4: In a saucepan, melt butter, add 1½ tbsp flour, and cook briefly. Gradually pour in 300 ml heavy cream, stirring constantly until the sauce thickens and boils (about 1 minute).
5. Step 5: Remove the sauce from heat. Stir in the chopped shrimp, dill, and chopped egg. Season with salt and black pepper to taste.
6. Step 6: Preheat the oven to 200℃ (392℉).
7. Step 7: Spoon the shrimp filling into the center of each crêpe. Fold in the short sides, then roll up the long side, placing the seam side down.
8. Step 8: Place the filled crêpes in a greased baking dish. Sprinkle your preferred cheese on top for extra flavor.
9. Step 9: Bake the crêpes in the preheated oven for a few minutes until the cheese is golden brown and bubbly.

Tips & Variations

• For a lighter sauce, substitute half the heavy cream with milk.
• Try adding a pinch of cayenne pepper or paprika to the shrimp filling for a subtle kick.
• Fresh herbs like chives or parsley can be used instead of dill for a different herbal note.
• If you prefer, use cooked fresh shrimp instead of pre-cooked for more flavor.

Storage

Store any leftover crêpes covered in the refrigerator for up to 2 days. Reheat gently in the oven at low temperature or in a pan to keep the cheese from becoming rubbery. Avoid microwaving if possible to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the crêpes batter in advance?

Yes, the batter tastes even better after resting overnight in the fridge, which helps improve texture and prevents tearing during cooking.

What cheese works best for topping?

Mild cheeses like Gruyère, mozzarella, or a sharp cheddar melt well and complement the creamy shrimp filling nicely.

Shrimp Crêpes with Dill Cream Sauce and Cheese Recipe

Print Recipe

★★★★★

4.6 from 71 reviews

Delicious homemade shrimp crêpes featuring tender crepes filled with a creamy shrimp and dill filling, topped with melted cheese and baked to golden perfection. Perfect as a savory appetizer or main dish.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings (6-8 crêpes) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Crêpe Batter

• 125 g All-purpose flour (¾ cup)
• 2 Eggs
• 1 Egg yolk
• 200 ml Milk
• 1 tbsp Heavy cream
• 2 tbsp Butter (melted)

Filling

• 1 tbsp Butter
• 1½ tbsp All-purpose flour
• 300 ml Heavy cream
• 1 tbsp Dill (finely chopped)
• 450 g Shrimps pre-cooked (cold water)
• 1 Egg (hard boiled and chopped)
• Salt and black pepper (to taste)

Topping

• Cheese (Your preferred cheese topping, quantity as desired)

Instructions

1. Prepare Crêpe Batter: Whisk together all the crêpe ingredients including the eggs, egg yolk, flour, milk, heavy cream, and melted butter. Let the batter rest for at least 30 minutes to an hour at room temperature or overnight in the refrigerator to ensure a smooth and elastic batter.
2. Cook Crêpes: Heat a non-stick frying pan over medium-high heat and lightly grease with butter. Stir melted butter into the batter before cooking. Pour 50 ml (¼ cup) of batter into the hot pan, tilting or swirling to spread thinly. Cook each side for 30 seconds to 1 minute until lightly browned. Stack finished crêpes on a plate.
3. Boil Egg: Hard boil one egg by placing it in boiling water until fully cooked (about 9-12 minutes). Peel and chop the egg finely for the filling.
4. Make Creamy Shrimp Sauce: In a saucepan, melt butter over medium heat. Add flour and stir to form a roux, then gradually pour in the heavy cream while stirring continuously. Bring the sauce to a boil and cook for about one minute until thickened, stirring constantly to avoid burning.
5. Add Filling Ingredients: Remove the sauce from heat and mix in the pre-cooked shrimps, finely chopped dill, and chopped hard-boiled egg. Season with salt and black pepper to taste, ensuring a creamy but flavorful filling.
6. Preheat Oven: Preheat the oven to 200℃ (392℉) to prepare for baking the assembled crêpes.
7. Assemble Crêpes: Spoon a generous amount of the shrimp filling into the center of each crêpe. Fold the short sides inward, then roll the crêpe tightly along the long side, finishing with the seam side down to secure.
8. Add Cheese Topping: Place the filled crêpes seam-side down in a greased baking dish. Sprinkle grated cheese evenly over the top for a cheesy crust.
9. Bake: Bake the filled crêpes in the preheated oven for several minutes until the cheese melts and turns golden brown, creating a delicious bubbly topping.

Notes

• Resting the crêpe batter improves texture and makes crêpes easier to cook.
• Use pre-cooked shrimp to save time; rinse if needed and drain well.
• For a richer filling, choose a full-fat heavy cream and butter.
• Feel free to substitute dill with parsley or chives if preferred.
• The type of cheese can vary: Gruyère, mozzarella, or cheddar work well for melting.
• Ensure the pan is hot enough to cook crêpes quickly without sticking.
• Store leftover crêpes and filling separately in the fridge and reassemble before baking.

Keywords: shrimp crêpes, French crêpes, creamy shrimp filling, baked crêpes, savory crêpes, seafood crêpes