Crepes:
1 cup all-purpose flour

2 eggs

1½ cups milk

1 tbsp melted butter

1/4 tsp salt

Butter/oil for pan

Whisk all ingredients until smooth. Let rest 15–30 minutes. Cook in a nonstick skillet over medium heat, using about 1/4 cup per crepe. Flip when bubbles form and edges lift. Set aside.

Filling:
1 tbsp olive oil

1 lb shrimp, peeled and deveined

3 cups fresh spinach

2 cloves garlic, minced

Salt & pepper to taste

Sauté shrimp in olive oil with garlic until pink (2–3 mins). Remove shrimp, then wilt spinach in same pan. Season with salt and pepper. Combine shrimp and spinach in a bowl.

Garlic Parmesan Cream Sauce:
2 tbsp butter

2 cloves garlic, minced

2 tbsp all-purpose flour

1 cup milk or half-and-half

1/2 cup grated Parmesan

Salt, pepper, and a pinch of paprika or nutmeg

Fresh parsley, chopped (optional)

Melt butter in saucepan. Add garlic, then flour to make a roux. Slowly whisk in milk, simmer until thick. Stir in Parmesan and seasonings.

Assembly:
Place shrimp and spinach mix in each crepe and fold or roll.

Pour warm garlic Parmesan sauce over top.

Garnish with parsley and serve immediately.