Batter:
1 cup whole wheat flour
1/2 cup all-purpose flour
2 eggs
1 cup skim milk
3/4 cup water
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Filling:
8 oz cooked shrimp chopped
1/2 cup chopped onions
1/2 cup chopped red bell pepper
1/4 cup chopped green bell pepper
2 garlic cloves, chopped
1 tbsp olive oil
1 cup 2% shredded cheddar cheese
Beat the ingredients for the batter together until smooth and let the batter sit for at least 30 minutes.
During this time, it will thicken up. Add more water if needed. It should be thicker than water, but not as thick as regular pancakes.
Make crepes in non-stick pan until only slightly brown on both sides. Set aside.
For the filling, put all chopped vegetables and oil in a heated pan and cook until tender.
During the last minute, add shrimp. (Over-cooked shrimp will be tough.) Add salt and pepper to taste.
If your crepes have cooled down a lot before your filling is done, just give them a quick zap in the microwave.
Sprinkle a little cheese on the crepe, add some filling and roll it up like you would an enchilada.
Serve with a side salad and enjoy!
Depending on the size of your pan you should be able to make 8 crepes at least.
Number of Servings: 4
Recipe submitted by SparkPeople user LOADEDPBJ.
