Shrimp-Spinach Crepe Stack
A savory crepe stack featuring tender shrimp, creamy spinach, and mushrooms, layered with Swiss cheese and a hint of tarragon. This elegant dish offers a delightful combination of flavors and textures, perfect for brunch or a light dinner that impresses with its sophisticated taste.
Ingredients
- 1 recipe Creamed Spinach ⓘ
- 1 Tbsp vegetable oil
- 1/2 medium onion, chopped ⓘ
- 1 clove garlic ⓘ
- 8 oz fresh mushrooms, sliced
- 8 oz small cooked shrimp ⓘ
- 2 Tbsp lemon juice ⓘ
- 1/4 tsp dried leaf tarragon
- 1/2 tsp salt ⓘ
- 1/8 tsp freshly ground pepper ⓘ
- 8 crepes (6 1/2 inch)
- 1 cup shredded Swiss cheese (4 oz) ⓘ
Instructions
- Prepare the Creamed Spinach and set aside.
- Heat vegetable oil in a medium skillet over medium heat.
- Add chopped onion and minced garlic; cook until tender.
- Add sliced mushrooms; cook until tender and moisture evaporates.
- Stir in the prepared Creamed Spinach, cooked shrimp, lemon juice, dried tarragon, salt, and freshly ground pepper.
- Preheat oven to 375°F (190°C).
- Layer crepes with the shrimp-spinach mixture and shredded Swiss cheese to create a stack.
- Bake in the preheated oven until cheese is melted and bubbly.
- Serve warm.
Tips & Substitutions
For a richer flavor, try adding a splash of white wine while cooking the mushrooms. If you don't have tarragon, dill or basil can be good substitutes. Ensure your crepes are thin and evenly cooked for the best texture in the stack. To save time, use pre-made crepes or adjust the filling with other seafood, like crab from Crab And Mushroom Dressing.
Serving Suggestions
Serve the crepe stack with a simple side salad dressed in lemon vinaigrette for a refreshing contrast. A light white wine or sparkling water pairs beautifully with the dish, enhancing the flavors of the shrimp and spinach. For an elevated experience, consider serving with a dollop of Creamy Vegetable Dip on the side.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the crepe stack in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and the cheese is melty again. Avoid microwaving, as it can make the crepes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp-Spinach Crepe Stack contains roughly 82 calories, with 6g protein, 6g carbohydrates, and 4g fat. It is a good source of protein (12% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1786mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the crepes ahead of time?
Yes, you can prepare the crepes a day in advance. Store them separated by parchment paper in the refrigerator. This will save time on assembly day, allowing you to focus on the filling and baking. Just make sure to cover them well to prevent drying out.
What can I use if I don't have fresh shrimp?
If fresh shrimp isn't available, frozen shrimp is a great alternative. Just ensure they're fully thawed and drained before adding them to the filling. Alternatively, you could use canned shrimp or even a mix of seafood from your pantry, making it a versatile recipe to adapt with your available ingredients.
How can I make this recipe vegetarian?
To create a vegetarian version, omit the shrimp and substitute it with additional vegetables like diced bell peppers or zucchini. You can also add more cheese or use a plant-based cheese to maintain creaminess and flavor. The creamed spinach can stand alone as a hearty filling, complemented by layers of sautéed mushrooms.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).