Chickpea Flour Crepes with Shrimps and Asparagus Sauce – Ilaria Moretti

Preparation

Prepare the crepe batter by beating the eggs in a bowl with the chickpea flour, milk, and a pinch of salt. Using a non-stick pan, make 12 crepes.

Chop the leek and sauté it over low heat with olive oil. Add the peeled shrimp tails, deveined and cut into small pieces, and the chopped fennel. Season with salt and pepper and use this mixture to fill the crepes.

Cook the asparagus in salted water, drain, set aside the tips, and blend the rest with olive oil, salt, and pepper to make a creamy sauce.

Steam the filled crepes for 5 minutes.

Peel the large shrimps, place them on a baking tray, season with olive oil, salt, and pepper, and bake at 200°C (392°F) for 4 minutes.

Serve by pouring the asparagus cream onto the plates, arranging the crepes on top, adding the asparagus tips, and finishing with the baked shrimps.