Whisky Shrimp Crepes

This recipe is a sophisticated, nuanced starter, ideal for a special dinner. The whisky flambé adds a deep, elegant aroma that pairs perfectly with the tenderness of the shrimp. To season the filling and balance the flavors of the sea without adding sodium, we will use Bonsalt .

Technical Sheet

• Estimated time: 45 minutes

• Difficulty: ⭐⭐

• Servings: 4 people (2 crepes per serving)

Ingredients

• For the crepes: 2 eggs, 125g flour, 250ml milk, a pinch of Bonsalt , 20g melted butter.

• For the filling: 500g peeled shrimp, 2 leeks (white part only), 50ml whisky, 200ml cooking cream.

• Seasoning: Bonsalt , black pepper, extra virgin olive oil.

Step-by-Step Professional Preparation

1. Crepe batter: In a bowl, whisk the eggs with the flour, milk, melted butter, and a pinch of Bonsalt . Blend to avoid lumps and let the batter rest for 15 minutes.

2. Cooking the crepes: Grease a nonstick pan with a drop of oil. Pour in a ladleful of batter, spread it well, and cook for one minute on each side until golden. Set aside.

3. Making the filling: In a pan with olive oil, sauté the finely chopped leeks until translucent. Add the chopped shrimp and sauté for a couple of minutes.

4. The whisky touch: Pour in the whisky and, very carefully, flambé it (light it with a lighter so the alcohol burns off). Let the flame go out on its own.

5. Creaminess: Add the cooking cream, a pinch of Bonsalt and black pepper. Cook over low heat for 5 minutes until the sauce thickens.

6. Plating: Fill each crepe with the shrimp mixture, roll them up or fold them into a fan shape, and serve immediately.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.

These Whisky Shrimp Crepes are a dish full of personality and texture. Go ahead and make them for your guests and enjoy a truly exquisite combination of flavors!