Shrimp Crepes

Culinary Tools:

  • 12-inch Gourmet Skillet with Cover
  • 10-inch Gourmet Skillet
  • 3-quart Mixing Bowl
  • Solid Turner from the 6-piece Kitchen Tool Set
  • Chef’s Knife


  • 1 medium green bell pepper, cut into strips
  • 1 medium red bell pepper, cut into strips
  • 1 medium yellow bell pepper, cut into strips
  • 1 pound shrimp without tail, precooked
  • 1 lime
  • ¼ cup white wine
  • ½ cup heavy whipping cream
  • 1 cup flour
  • 2 cups 2% milk
  • 3 eggs
  • 2 tablespoons butter or cooking spray
  • 2 teaspoons chopped parsley
  • Salt and pepper to taste

Filling Procedure:

With the Chef’s Knife, cut bell peppers into strips. Season shrimps with salt, pepper and lime. In the 12” Gourmet Skillet add wine. Let it warm for 1 minute. Add bell peppers and whipping cream. Cook for 5 minutes over medium heat until it gets a firm consistency. Add precooked shrimps; cover. Turn off the heat.

Crepe Procedure:

Combine flour, milk and eggs in the 3-quart Mixing Bowl; mix well. In the 10” Gourmet Skillet put ½ teaspoon of butter; let it melt over medium heat until it bubbles. Add ¼ cup of the crepe mix and let it cook. Gently flip it over using the Solid Turner. Allow the other side to cook evenly. Set cooked crepe aside on a platter. Repeat the same process until you have 12 crepes. Place each crepe on a plate, stuff them with shrimps. Fold them and pour a little shrimp sauce. Garnish with chopped parsley.