Creamed Shrimp in Savory Crêpes

We own something called the “Easy Button.” Perhaps you have one, too. This little thing has given me years of childlike pleasure, so I’m excited to use it for today’s ultra-easy recipe! 

Creamed Shrimp in Savory Crêpes:

See basic Crêpe recipe indexed under Crêpes: Sweet (Chez Nicole):  

http://nicoleparton.blogspot.ca/search/label/Crêpes%3A%20%28Sweet%29%20Chez%20Nicole

Prepare Crêpes as directed but use savory filling in recipe indexed under Main Dish: Seafood (Creamed Shrimp in Scallop Shells):

http://nicoleparton.blogspot.ca/search/label/Main%20Dish%3A%20Seafood%20%28Creamed%20Shrimp%20in%20Scallop%20Shells%29

Prepare Shrimp-Cream Sauce as directed; omit potatoes. 

Use parsley, finely chopped, as garnish

Fill each Crêpe with a ribbon of Creamed Shrimp down the center. Fold each side over the shrimp-cream sauce to form a roll. Turn each Crêpe seam-side down, warming in oven until desired number of Crêpes have been filled and plated. Allow 2 Crêpes per adult diner. Garnish with parsley and serve at once.

Prepare Crêpe batter in blender as recipe directs.

Melt and cool butter before adding to batter.

Use only fresh shrimp. Frozen, thawed shrimp lacks taste.

Layer stacked Crêpes between sheets of waxed paper.

Carefully detach crêpe from crêpe maker with silicone spatula.

Fill with creamed shrimp edge-to-edge along center of crêpe.

Fold first side over filling.

Fold second side over filling.

Reheat in warm oven seam-side down. Garnish with parsley.