For the crepes alone or for a dish that uses crepe with fillings, sauces, etc.?
Sam is a trusted home cook.
How about a shrimp etouffee or gumbo in a crepe? That would work quite well for a brunch with cafe' au lait, beignets and mimosas.
Make a separate sauce with just the saucing without the shrimp to serve over the crepe stuffed with the sauced shrimp inside the crepe. Maybe sitting on a mound of rice or grits (polenta)
Suzanne is a trusted source on General Cooking.
I posted a dessert recipe using crepes and used Julia Childs master recipe here it is:
I gave up on making crepes years ago and now buy from a local pastry guy (just asked and said "sure". I like sautéed mushrooms in a dark béchamel flavored with mushroom drippings...or fresh shrimp.
This isn't a crepe recipe. But an application of a crepe like savory batter. Very thin.
Using Steamy Kitchen's firecracker shrimp as starting point.
I didn't have egg roll wrappers and made very thin savory crepes, and use those instead to wrap and fry.
Wow! They crisped up wonderfully far much better than egg roll wraps. I've used with egg roll recipes now..a bit of work, but fantastic for egg rolls, especially with finally chopped green onions in the batter.
I use the one called basic crepe recipe from Epicurious. http://www.epicurious.com...
I wish I could get them more browned, but they were quickly eaten by my kids and husband. Filled with creamy homemade ricotta from food52 website, previously frozen blackberries and honey drizzled on top. We also did a savory one with mushrooms. I was able to make a huge plateful and kept it warm in the oven as I cooked. Good luck!
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