Total Time
30mins
Prep 15 mins
Cook 15 mins

This not only looks beautiful it tastes divine. Wonderful luncheon dish.

Ingredients Nutrition

Directions

  1. Saute the shrimp for 1-2 minutes or until they turn pink, remove from pan.
  2. Saute the onions, ginger, garlic& pea pods Toss& cook for 1-2 minutes.
  3. Return the shrimp and mix.
  4. Divide this mixture between the 12 crepes, fold over and arrange the crepes in a shallow baking dish To Make sauce---------------.
  5. In a saucepan mix the cornstarch with the sugar slowly stir in the broth, lemon juice& soy sauce, cook over low heat, stirring constantly until thickened and clear Add drained orange slices.
  6. Spoon over the crepes.
  7. Heat them in a 350F oven for about 10-15 minutes.
Most Helpful

4 5

I invited my daughter, 2 DILs and 6 granddaughters over for lunch and a day at the pool, and I served this with a salad. It was perfect and a hit with the adults, although the DGDs couldn't be persuaded to try them. The oldest is 8, and had never seen crepes before! The only changes I made was to use soy milk in the crepes, for my lactose-intolerent DIL, and also to drizzle a tablespoon of the sauce inside each crepe. It really made a lovely presentation, and 2 per adult was a perfect luncheon portion. The next time I make them, I will be sure to make the crepes the night before to cut the prep time. Thank you Bergy for reviving my interest in crepes!