| To
make the crepes: |
 |
250
ml/ 8ounces milk |
|
185
grams/ 12 tablespoons all- |
| |
purpose
flour |
|
2
large eggs |
|
1
tablespoon/ 15ml olive oil |
|
a
pinch of salt |
Pour
the milk into a bowl and add the flour gradually sifting in through
a sieve. Mix steadily with a fork to avoid any lumps. When all the
flour is added beat the mixture until it is evenly blended. Add
the eggs, one at a time, beating them rapidly into the mixture,
and then add the salt and stir. Cover the bowl tightly with plastic
wrap and let the batter rest for 2 hours.
Lightly
coat the bottom of a 6-inch non-stick crepe pan with a small amount
of the butter. Turn on the heat under the pan to medium low. Stir
the batter then put about 1 tablespoon of batter into the pan and
rotate the pan to distribute the batter evenly. As soon as the crepe
is set and turning brown in spots, turn the crepe and cook on the
other side. You will need eight crepes. Stack the finished crepes
on a plate.
|
|
| The
shrimp filling: |
|
60
ml/ ¼ cup extra virgin olive oil |
|
2
shallots, finely chopped |
|
1
garlic clove, crushed |
|
2
zucchini diced fine |
|
5
grams/ 1 teaspoon fresh thyme |
|
2
½ grams/ 1 teaspoon nutmeg |
|
125
ml/ ¼ cup dry white wine |
|
300
grams/ 10 ounces cooked and |
| |
peeled
shrimp |
|
100
grams/ 3 ounces Reggiano |
| |
Parmigiano, coarsely grated |
|
500
ml/16 ounces béchamel sauce |
Place
a large pan over medium heat and add the olive oil. When the oil
is hot but not smoking add the shallots and garlic and sauté.
After a few minutes add the zucchini, thyme and nutmeg. When the
zucchini begins to brown turn up the heat and add half of the wine.
Stir for one minute then add the shrimp and the remainder of the
wine. Stir in the cheese and take off the heat. When the shrimp
and zucchini mixture has cooled slightly add it to the
béchamel.
|
