👨‍🍳 Instructions

1. 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. 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. 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. 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. 5

   Stir in the chopped shrimp and cook until pink and opaque, about 3-5 minutes. Stir in the cooked tasso ham.

6. 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. 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. 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. 9

   Garnish with chopped parsley and green onions before serving.

   💡 Tip: Serve immediately.