Crepes with leeks and shrimps
Crepes with leeks and shrimps
Ingredients
- 170 gr flour
- 2 eggs
- 2 table spoons seed oil
- 250 ml milk
- 1 tables spoon of parsley
- chopped thyme and marjoram
- butter
- 600 gr think leeks
- 200 gr potatoes
- 12 shrimps
- salt
Paired wine
Sur-lie di El Vin del Nono
Method
Mix flour, oil and milk, 1 dl of water, chopped herbs and a pinch of salt. Cover and let it rest for an hour.
Cook for 20 minutes the leeks cut into slices, with the potatoes in slices, a little butter and a few tablespoons of water until they are soft, and the potatoes are mushy. Add salt and keep warm.
In another pan, sauté the shrimp tails with a little olive oil.
Melt a little butter in a pan, pour a ladle of batter making it expand and cook for two minutes then flip it.
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