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Savory Dried Shrimp Crepes

written by Marvellina Updated: May 26, 2022
4.3K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

Savory crepes studded with umami dried shrimp and serve with savory, sweet, tangy dipping sauce.

Savory dried shrimp crepes (15 crepes)width=

I love the sweet, sour, salty, and spicy flavors that are often common tastes in Southeast Asia cooking. It’s like your taste buds are so busy to be pleased by all these amazing mixtures of herbs and flavors. I enjoy eating sweets, but I have to admit I have a more savory tooth than a sweet tooth. For example this savory dried shrimp crepes. This is one of my favorites. I love it so much. The dried shrimp add the umami flavor and adding fresh herbs like cilantro is just so refreshing. I adapted the crepes recipe from Edd Kimber’s Patisserie Made Easy.

Savory dried shrimp crepes (15 crepes)width=

The idea of adding dried shrimp into the crepes came from Home Baking cookbook by Jeffrey Alford and Naomi Duguid. I love these folks. The crepes are flavored with dried shrimp, coriander leaf/cilantro, and lime juice. When you bite into it, you feel like there are a lot  going on inside your mouth, in a good way. The dipping sauce is a must to make as well. So good with the crepes. It is so easy to make too and you won’t mess up the crepes I promise. I didn’t!

Savory dried shrimp crepes (15 crepes)

Savory dried shrimp crepes (15 crepes)

Did you make this Savory Dried Shrimp Crepes recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Savory dried shrimp crepes (15 crepes)

Thai savory crepes (Paen na goong)

Savory Dried Shrimp Crepes

Prep Time 15 minutes mins
Cook Time 30 minutes mins
Rest the batter 20 minutes mins
Total Time 1 hour hr 5 minutes mins
Servings 15 crepes
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • 1 cup + 2 Tbsp all-purpose flour
  • 2 Tbsp sugar
  • ¼ tsp salt
  • 2 extra-large eggs
  • 1 ¼ cup coconut milk
  • 1 ounce unsalted butter melted
  • Cooking oil to grease the pan
  • ½ cup tiniest dried shrimp
  • Peanut oil or vegetable oil for pan-frying
  • 20 to 30 coriander leaves

Dipping sauce:

  • 2 Tbsp Thai fish sauce
  • 1 small garlic clove minced
  • 1 tsp sugar or more as needed
  • 2 Tbsp rice vinegar
  • 1 Tbsp water
  • 1 bird or serano chili optional, minced

Instructions
 

Prepare the crepe batter:

  • Place the flour, sugar, and salt in a medium bowl and stir to mix. In a pitcher, lightly beat the eggs, add in the coconut milk, and butter and stir to combine. Pour this over the flour mixture and stir until you have a smooth batter. Let stand for at least 20 minutes, or as long as 2 hours. (If leaving more than 30 minutes, cover and refrigerate until 10 minutes before using)

Prepare the dipping sauce:

  • Put all ingredients in a saucepan and simmer until the sugar dissolves. Set aside to let it cool down

Cook the crepes:

  • Just before starting to cook, stir the dried shrimp into the batter. The batter should be like crepe batter, smooth and pourable. If necessary, thin it with a little more coconut milk.
  • Place a heavy 8-inch or 9-inch skillet over high heat. When it is hot, lower the heat to medium and rub a paper towel oiled with peanut or vegetable oil over the cooking surface
  • Ladle about 3 Tbsp batter and drop a coriander leaf or two into it. Remove the skillet from the heat, pour the batter onto the center of the skillet, and spread it out with the back of your ladle or spatula or you can tilt the skillet to help it to spread. Place the skillet back on the heat and let cook for 1 minute, or until lightly browned on the first side, then turn the crepe over and cook for 35 to 40 seconds on the second side, or until dotted with light brown spots
  • Turn out onto a plate and repeat with the remaining batter, wiping the skillet with an oiled paper towel between each one

Serving:

  • Serve hot or warm, on their own or with a plate of lettuce leaves and and the dipping sauce. Or you could put out a spicy Mexican-style salsa instead. Invite guests to tear off a piece of crepe, wrap it in a lettuce leaf, and drizzle it with sauce or salsa before eating

Marv's Recipe Notes

You can use a waffle iron too:
Preheat the waffle iron. Brush it with oil, then use a ladle to pour the batter onto the center of the iron: Use the same amount of batter as you would for a regular waffle. Before you close the waffle iron, the batter should just cover about half the surface because the batter will be pushed out to fill the whole iron. Cook until lightly browned on both sides. Turn out onto a plate and repeat with the remaining batter, brushing the iron lightly with oil between cooking
You can sub coconut milk with water or cow’s milk if you prefer too
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
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Korean black sesame porridge (Ggae jook)
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Strawberry kiwi chocolate pudding popsicles

6 comments

Fred May 26, 2022 - 4:02 pm

Dear Marvellina,

The ingredient list contains a ‘sauce’ and a ‘dipping sauce’. I assume the header ‘sauce’ is a mistake. Perhaps you meant ‘other ingredients’? Furthermore, from your instructions it is unclear what I should do with the ¼ cup plus 2 Tbsp freshly squeezed lime juice. Perhaps you could take a look at the recipe some time.

Kind regards,
Fred

Reply
Marvellina May 26, 2022 - 6:13 pm

Hi Fred, I apologize for the mistake here and there. I have reviewed the recipe and fixed it. Thank you for letting me know! There should been any lime juice in the recipe. Please let me know if anything is unclear.

Reply
Fred May 27, 2022 - 2:48 pm

Thanks, Marvellina. It’s clear now. I put these crepes on my ‘recipes to make’ list. I already made several of your recipes!

Reply
Marvellina May 30, 2022 - 8:40 pm

I hope you will enjoy this one too 🙂

Reply
Minnesota Gee July 14, 2018 - 5:07 pm

Hi Marvellina,
These crepes look yummy! Can you clarify the amount of cilantro you used. Your photos look like waaay more then 2 or 3 cilantro leaves in each crepe. BTW, I love cilantro. 🙂
Thanks,
Gee

Reply
Marvellina July 15, 2018 - 8:35 pm

Hi Gee,

The original recipe calls for 2 to 3 coriander leaves in each crepe, but I love cilantro like you and I put more than that. I probably put at least 10 leaves in there. It’s really up to you 🙂 Hope that helps

Reply

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