Shrimp
and
Silverbeet CrÍpes
with
Ranch Sauce
  
   8 crÍpes (see below)
20 gm butter
1 small red onion, thinly sliced
1 tbsp brown sugar
2 cups silverbeet, finely sliced
1 cup French Maid pasta sauce
500 gm cooked shrimps
Salt & pepper
French Maid ranch sauce
  
   Melt the butter in a fry pan.
Fry the onion until translucent, add the sugar and cook for a few more minutes until it begins to caramelise.
Add the silverbeet and cook until wilted, donít let it go soft.
Take off the heat, add the shrimps and season with salt & pepper.

CrÍpes 125 gm flour
Salt, pepper, nutmeg
2 eggs
300 ml milk

Mix the dry ingredients.
Add the beaten eggs and the milk.
Rest for 20 minutes, beat again and strain.
Heat a non-stick pan. Using a paper towel and oil, grease the base of the pans.
Using a ladle or small jug, pour enough of the mixture into the pan so that it covers the base of it.
Move and tilt the pan to spread the mixture out evenly.
Cook the pancake until it firms up, flip it over with the help of a spatula and cook the second side.
Place on a cake rack and allow cooling.
Lay the crÍpes on a flat surface.
Spread the filling along the centre and roll the crÍpes as tight as possible.
Heat the crÍpes in a microwave or medium hot oven, serve with the Ranch sauce.

Makes 4 portions

Recipes courtesy of Stephan Baumberger
Stephan's Restaurant & GasthofPrint