Crepes with shrimp spinach and herb filling | Heart and Stroke Foundation

Ingredients

• 1 cup (250 mL) 1% milk
• 3 large eggs
• 1/2 cup (125 mL) whole-grain pastry flour
• 1/2 cup (125 mL) all-purpose flour
• 2 tbsp (25 mL) canola oil
• Filling
• 1 tbsp (15 mL) canola oil
• 1 medium shallot, finely chopped (about 3 Tbsp/45 mL)
• 1 clove garlic, minced
• 2 tsp (10 mL) all-purpose flour
• 1/2 cup (125 mL) 1% milk
• 5 cups (1.25 L) fresh baby spinach leaves, coarsely chopped
• 1 lb (500 g) medium shrimp, peeled and deveined, tails removed
• 1/4 tsp (1 mL) freshly ground black pepper
• 1/4 cup (50 mL) fresh basil leaves, sliced into ribbons
• 2 tbsp (25 mL) fresh parsley leaves, coarsely chopped
• Canola oil cooking spray