2 cups milk
2 cups flour
Pinch of salt
Oil (for frying)
Filling:1 small zucchini, diced
2 cups of fresh chopped spinach
¼ cup pine nuts
½ lb raw shrimp, deveined and tails removed
1 large clove of garlic, minced
Gruyere cheese, shredded
In a medium bowl, combine eggs, milk, flour and salt. Over medium high heat, add 1 tsp oil and spread over frying pan. Pour a thin layer of batter and spread over pan by tilting and rotating pan. Crepes should be very thin, almost transparent. Fry on both sides until golden brown; set aside.
Over medium high heat, heat oil in a frying pan. Add zucchini and spinach; sauté for 3-4 minutes until tender; add to a bowl. Add pine nuts to the frying pan and toss until browned. Add to bowl with zucchini and spinach. Lastly, add shrimp and garlic to pan. Sauté until shrimp are pink. Remove from pan immediately and add to bowl.
To assemble, fill each crepe with vegetable and shrimp mixture. Sprinkle with Gruyere cheese and roll. Repeat. Drizzle with Alfredo sauce.
Variations:· Add sundried tomatoes
· Replace shrimp for chicken