INGREDIENTS:
STUFFING: 1 tablespoon annatto oil 1 fresh plum tomato, chopped 1 tablespoon tomato paste
1-1/2 tablespoon basic Recaito 1/2 pound large shrimp, cleaned, deveined, and chopped CREPE BATTER: 1-1/2 cups rice flour
1/2 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon black pepper
1 cup milk 3 eggs 1/2 pound Puerto Rican white cheese, grated
Olive oil for frying 1 Heat the annatto oil in a large skillet. Add the plum tomato, tomato paste, and recaito. Cook over medium heat for 3 minutes. Stir in the shrimp and cook until they just turn pink. Set aside.
2 Sift the dry ingredients together. With a wooden spoon, slowly stir in the milk, then eggs. Continue stirring until the mixture is smooth and free of lumps. Add the grated cheese. Let the batter rest for 1 hour in the refrigerator.
3 Heat a 7-inch frying pan and coat it with 1 tablespoon of olive oil. Pour in 1/4 cup of the crepe batter and cook briefly, until golden brown on one side. Turn the crepe over and cook for 1 minute. Repeat the process, adding more oil as needed, with the remaining batter.
4 To assemble the crepes, place 2 teaspoons of the stuffing on one side of each crepe. Life the edges and roll. Secure with a toothpick. Serve at room temperature or rewarm in a very low oven.
