Creole Shrimp Crêpes
Delicate crêpes filled with a rich and savory Creole-spiced shrimp and tasso ham mixture, often finished with a light béchamel sauce.
🧂 Ingredients
- 1 cup All-purpose flour(for crêpes)
- 1.5 cups Milk(for crêpes)
- 2 large Eggs(for crêpes)
- 2 tbsp Butter(melted, for crêpes)
- 1 lb Shrimp(peeled and deveined, chopped)
- 4 oz Tasso ham(diced)
- 1/2 cup Onion(finely chopped)
- 1/2 cup Celery(finely chopped)
- 1/2 cup Green bell pepper(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Butter(for filling)
- 2 tbsp All-purpose flour(for béchamel)
- 1 cup Milk(for béchamel)
- 1-2 tsp Creole seasoning(to taste)
- 1 tsp Worcestershire sauce
- 1/2 tsp Hot sauce(optional)
- 2 tbsp Parsley(chopped, for garnish)
- 2 tbsp Green onions(chopped, for garnish)
👨🍳 Instructions
- 1
Make the crêpe batter: Whisk together flour, milk, eggs, and melted butter until smooth. Let rest for at least 15 minutes.
💡 Tip: For thinner crêpes, add a little more milk. - 2
Heat a lightly oiled crêpe pan or non-stick skillet over medium heat. Pour about 1/4 cup of batter for each crêpe, swirling to coat the bottom. Cook for 1-2 minutes per side until lightly golden. Repeat with remaining batter.
💡 Tip: Crêpes can be made ahead and refrigerated. - 3
Prepare the filling: In a skillet, melt 2 tbsp butter over medium heat. Add tasso ham and cook until slightly crispy. Remove tasso and set aside.
- 4
Add onion, celery, and bell pepper to the skillet. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 5
Stir in the chopped shrimp and cook until pink and opaque, about 3-5 minutes. Stir in the cooked tasso ham.
- 6
Make the béchamel: In a separate saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1 minute. Gradually whisk in 1 cup milk until smooth. Cook, stirring, until thickened. Season with Creole seasoning, Worcestershire sauce, and hot sauce (if using).
- 7
Combine the shrimp mixture with the béchamel sauce. Stir to coat evenly.
💡 Tip: If the filling seems too thick, add a splash of milk or reserved cooking liquid from the shrimp. - 8
Spoon the shrimp filling into the center of each crêpe. Fold or roll the crêpes.
💡 Tip: You can also arrange the filled crêpes in a baking dish and top with a little extra béchamel and cheese for a baked version. - 9
Garnish with chopped parsley and green onions before serving.
💡 Tip: Serve immediately.
💡 Pro Tips
- ✓Ensure all vegetables are finely chopped for a smooth filling.
- ✓Adjust Creole seasoning to your spice preference.
- ✓Tasso ham can be substituted with smoked ham, but the flavor will be different.
🔄 Variations
- Add a pinch of cayenne pepper for extra heat.
- Incorporate a tablespoon of tomato paste into the filling for a richer color and flavor.
- Serve with a side of dirty rice.