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This recipe for pancakes with prawns and spinach It is light and it serves both for a informal dinner as for a special occasion. If you want to take advantage of it as a starter for these Christmas You can prepare the dough for the crepes a few hours in advance or even the day before and leave the crepes stacked on a plate and covered with film inside the fridge until ready to assemble and serve.
Prawn and spinach crepes
These crepes perfectly combine seafood and vegetables. Enjoy its flavor.
- Barbara Gonzalo
- Recipe type: incoming
- Rations: 2
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- FOR THE CREPES
- 2 eggs
- 125 gr. Of flour
- 250 gr. milk
- 1 teaspoon of sugar
- 20 gr. butter
- shawl
- pepper
- FOR THE FILLING
- 12 raw prawns
- 50 gr. fresh spinach
- 1 chive
- 1 garlic clove
- shawl
- olive oil
Preparation
Prepare the crepes by introducing all the ingredients of the crepes in the glass of a blender and mixing with the blender until a homogeneous dough is obtained. Keep in the fridge for 1 hour to make the dough more elastic and easy to handle in the pan.
Once the dough's resting time has passed, pour a few drops of oil in the center of a hot pan of about 15-20 cm.
Briefly remove pan from heat and spoon 1/2 ladleful of batter into center of pan and tilt in circles so batter covers entire bottom.
Put the pan over medium heat until we see that the crepe mass has set and begins to form bubbles.
Pass a spatula along the edge of the crepe to detach it and be able to turn it over.
Let the other side of the crepe cook and remove to a plate.
Do the same process until you finish with the dough. Go stacking the crepes on a plate as we make them and reserve.
To prepare the filling, chop the very small garlic clove and the julienned chives.
Add a couple of tablespoons of olive oil to a frying pan and sauté the chives and garlic that we have just cut.
Once the vegetables begin to be soft add the tails of the prawns cleaned of head and skin. Cook for a couple of minutes.
Add the clean spinach leaves.
Sauté over medium heat until the spinach leaves are reduced.
Fill each of the crepes with part of the filling and roll or fold the crepes.
