More experimentation with seafood!  Tonight I improvised a recipe for crepes, and I’m pretty happy with how they turned out.  This was yet another adventure answering the question “what can I do with the food I already have?”  The shrimp came from the same former roommate who left us the tilapia.

First I mixed up the crepe batter, which I refrigerated while I prepared the other ingredients.  Here’s the recipe I used:

• 2 eggs
• 1/2 c milk
• 1/2 c water
• 2 T butter, melted
• 1 c flour
• 1/4 t salt

Mix the wet ingredients together first: that makes it easier to stir in the flour.  Beat until smooth, then put in the refrigerator for 30 minutes to an hour.  You may need to add more milk to get the batter runny enough.  My first couple of crepes were more like pancakes.

Shrimp ready to be peeled

Next I boiled the shrimp (I boiled 2 pounds, but used less than half a pound) and sautéed the spinach just until it was wilted.  I peeled the shrimp and diced it, and cut the spinach into smaller pieces.  I made a creamy filling out of 3 ounces of softened cream cheese and about half a cup of sour cream, which I mixed with powdered garlic and ground mustard.  Mmm the mustard made the filling slightly spicy.

I prepared the crepes (I don’t want to go into detail about that process).  Next I spread the filling on them and placed various combinations of spinach, shrimp, and feta cheese on top.  I rolled up the completed crepes, and they were ready to eat.  Yummy!

This crepe had fresh spinach, feta, and the creamy filling.