Shrimp Crepes with Avocado Crema
Gluten Free & Low Carb
Making crepes is easy as pie. The key, in my opinion, is controlling the temperature of the pan. Crepes need to be cooked at a lower temperature for two main reasons.
Traditional, Crepes are supposed to be served without browning/color. This is only a matter of what would be described at culinarily correct. If you like Crepes with a little color, then rock on 🙂
Cooking the Crepes at a low temperature helps them cook evenly and also helps with the finished texture.
Simple crepe recipe that is low carb and gluten-free. We used Pillsbury’s Gluten Free Flour
Crepe Batter Ingredients
- 1 Cup of Gluten Free Flour ( Pillsbury )
- 2 Cups of Whole Milk – plus more as needed ( Not all flours are milled the same and can require more time to hydrate properly) Crepe batters are supposed to be thin
- 4 Whole Eggs
- 4 tbsps of Melted High-Quality Butter (Suggested: KerryGold)
- 1/2 tsp of Sea Salt
- Pinch of Sugar ( Helps round out the flavor, and with a pinch, it will not make it sweet. 1/2 to 1 tsp)
- 1 Pound of Deveined Shrimp
- Few tbsps of Whole Milk ( Use the milk to smooth out the filling, but do not make the shrimp filling too wet/loose)
- 1/2 tsp of Old Bay or Creole season ( I suggest adding to your taste) ( The seasoning has salt, I would suggest not adding more salt)
Avocado Crema Sauce
- 2 Avocados
- 1 tsp of Apple Cider Vinegar
- 1 or 2 tbsp of Whole Milk (Controls the thickness you’d like the sauce to be)
- Pinch of Sea Salt
- A squeeze of Lime Juice
- In a medium bowl mix the flour, milk, eggs, melted butter, salt and pinch of sugar all together until smooth. Try to not overwork the batter.
- Place the batter in the refrigerator for 30 minutes. This is done for two reasons. With normal flours with gluten, this process is done to help the gluten relax. Since we aren’t using gluten flour the reason for this step is to allow the gluten-free flour to develop more flavor and mainly hydrate.
Cooking the Crepes
- Using a medium sized pan. The size of the pan matters. Look at your pans and find one that has a base that looks like the size of the desired finished crepe size.
- There’s a saying when making crepes, the first one always goes to the dog. Meaning the first few usually don’t come out perfect. A few reasons for this, and things to look for when getting started. First is the temperature, you want to cook crepes at a lower temperature to help ensure they are cooked thoroughly and do not take on any browning/color unless desired.
- Using a small ladle, spoon on a thin layer of batter into the middle of the pan. Grabbing the pans handle to swirl the pan around spreading the crepe batter all around creating a thin crepe.
- Cooking on a low heat, the crepes still cook very quickly. I use my hands to flip them,… A lot of cooks do that because the crepes are easier to move and pick up to flip. Warning: You’ll feel the heat for sure and might want to use something other than your hands to flip.
- Once cooked, place on a plate with aluminum foil and cover while cooking the rest of the crepes.
- Using a food processor or knife, pulse the shrimp a few times breaking them down to a smaller size. I suggest not over pulsing and ending up with pureed shrimp. Keep some of the texture.
- Next, cook the shrimp over medium heat. Try to not overcook the shrimp. They will still be hot and continue to cook until its time to plate.
Avocado Crema Sauce
- Add Avocados to a clean food processor and pulse a few times and add the apple cider vinegar and whole milk or “half & half”, plus salt & lime juice ( just squeeze a little bit to flavor the sauce)
First, layout plates. Using a large spoon place a spoonful of Avocado crema into the middle of the plate. Using the same spoon, starting in the middle of the spooned Avocado crema, swirl the sauce around the plate moving in a circular motion working your way outward. Tip: do not remove the spoon from the plate until the swirl is completed.