Shrimp Crepes with Hollandaise Sauce

Creamy shrimp crepes with a luscious hollandaise sauce are perfect for breakfast, lunch or dinner.

Disclaimer – Egg Farmers of Alberta have sponsored this post. All thoughts and opinions are my own

Mother’s Day is around the corner. Whether you are celebrating your mother, grandmother, aunt, sister or friend, a meal for your loved one is always appreciated. These shrimp crepes topped with hollandaise is the perfect dish for breakfast, lunch or dinner. There are eggs in both the crepes and the hollandaise making this egg-dense dish full of nutrients!

EGGS

While most people think about eggs being full of protein (which they are!), they are also full of so many vitamins and minerals. Iron which carries oxygen to the cells, Vitamin A for healthy eye and skin tissue and Vitamin D for healthy bones and teeth. Vitamin E and Selenium which work as great antioxidants, Vitamin B12 to protect against heart disease and Folate to produce and maintain new cells. They also have Lutein and Zeaxanthin to maintain good vision and Choline for brain development. So many amazing things all in a tiny little package.

This is just a little snippet of how they are good for you. For me, the best part is how versatile eggs can be.  They are a constant in my fridge because they can be turned into so many different meals. In fact, I never get down to less than six eggs in my fridge or panic sets in.

From tarts to waffles to pakoras, even in drinks, you can do so much with them. Check out some more recipes here.

CREPES

Crepes are a favourite around here. The majority of the time, the kids just want to fill them with Nutella and fruit but every now and then, we have them as a savoury meal. I love to make omelets and envelop them in the delicate wrappers. Boursin with smoked salmon is another hit!

The batter is made simply, all coming together in either a blender or a food processor.  This big batch doesn’t last long, especially if we are also having something savoury. There is always enough to end things on a sweet note. Eggs, milk, flour, a touch of sugar and salt and melted butter is all you need. You can make them into whichever size you want but after many trials, I always prefer using an 8” pan. This will give you 22 crepes.

When the pan is heated, I use cooking spray before putting ¼ cup of the batter and swirling it around making sure the entire pan is coated with the mixture. These don’t take very long to cook.

SHRIMP FILLING

I love cooking with shrimp, especially on those days that a lot of time is not available to make a meal. They cook so quickly and depending on the size, they can be quite meaty. I wanted something hearty for the filling so I used the 16/20 size shrimp. They were nice and plump and not many were needed per crepe. Any size will do though so you can work with what you have.

The shrimp are cooked with onions and garlic and a couple of cups of chopped spinach.  I made a roux with flour and milk so to make them nice and creamy.

HOLLANDAISE SAUCE

I love hollandaise and I feel like it just elevates everything. It might be the reason why my favourite way to eat eggs is as bennies. I’m a sauce girl though and love any kind of sauce on everything.

The hollandaise is not complicated to make and super easy in a blender. Egg yolks are key along with some lemon juice. Melted butter is poured in while the blender is going making the sauce come together quickly and with minimal effort.

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THE FINAL DISH

To put together each crepe, lay the crepe on a dish, fill it with the shrimp mixture, roll and top with hollandaise. Simple. Classy. Elegant.

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