Vegetable and prawn crepes

Crepes de verduras y langostinos

Crepes are a very popular preparation that can be served for lunch or dinner, both as a starter or as a second course. It all depends on what they are filled with and the sauce that accompanies them.

Our proposal is some light pancakes of vegetables and sautéed prawns, a very complete dish full of flavor and very easy to prepare.

The sauce that accompanies them is prepared with the heads and shells of the prawns well sautéed with tomato sauce and flambéed with a little brandy.

To give a touch of color to the dough of our savory crepes, we will add a little chopped parsley and a touch of extra flavor with a pinch of salt and pepper.

It is a very easy recipe to prepare and requires very little oil if you use a good non-stick pan.

For 4 people

Time: 45 minutes


For the crepe batter:

125 g of flour

300 ml of milk

2 eggs

1 pinch of salt

1 pinch of pepper

Chopped parsley.

For the sauce:

Prawn heads and shells

100 ml tomato sauce

1 teaspoon chopped sage

200 ml of water

50 ml brandy


1 teaspoon corn flour dissolved in cold water

For the filling:

12 green asparagus

2 carrots

1 zucchini

Extra virgin olive oil


1 tablespoon low salt soy sauce


Peel the prawns and reserve the bodies on one side and the heads and shells on the other.

To make the sauce, sauté the heads and shells of the prawns in a saucepan with a splash of oil. Pour the brandy and flambé. Add the tomato sauce and water.

Add the chopped sage and a little salt, mix and let it reduce over low heat.

Pass the sauce through a sieve, crushing well and strain the sauce.

Put the strained sauce back into the saucepan, heat it and add the corn flour diluted in cold water, stirring until the sauce is combined. Reserve hot.

For the crepe batter, mix the eggs, flour, milk and a pinch of salt in a whisk. Sprinkle with chopped parsley and blend with the blender.

Heat a 20 cm frying pan with a few drops of oil. Add a portion of dough and spread it well on the bottom of the pan. Cook the crepes on both sides until set and golden (the first crepe is usually discarded)

Remove the bottom part of the asparagus. Cut in half lengthwise and then into sticks, if they are thin cut into three or four pieces.

Wash the zucchini and cut into sticks. Peel the carrots and also cut into sticks.

Put a little oil in a low 24 cm saucepan and cook the vegetables. When they are almost done, add the prawns, if they are very large they can be cut into pieces. Sauté briefly and add soy sauce

Distribute the vegetables and prawns on the crepes and close them. Serve and accompany with the hot sauce.

Photographs and recipe by Sivia .

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