Ingredient: Gouda cheese, shredded

Today, July 25th, we celebrate my sister Loretta’s birthday.

                  ‘To have a sister like you is like finding a treasure in ones life’.                                                          ‘HAPPY BIRTHDAY, LORETTA’, you deserve all the best!’

In the fall of 2001, Brion & I, joined by Loretta, made our first trip to Europe. Before that our holidays had pretty much been in the USA. This was a whole new learning curve that has forever changed the meaning of travel for us. Our destination was France, starting out in Paris, then renting a car and driving to the west coast then on down through southern France.

The hotel we were staying at in Paris looked out over a ‘pedestrian only’ street. When we arrived it was evening and the street was dark and pretty much deserted. The next morning we heard a lot of hustle-bustle in the street below. When we looked out, the sight was just incredible! The street was lined with shops which were now open for business. It was the most beautiful sight to look down on with all its colors and activity. During the next few days we enjoyed everything Paris  to the fullest.

Down from our hotel we came upon a little street vendor selling crepes of all things. The taste was amazing! Fifteen years later, they have joined our ‘taste of a memory’ food list, knowing that so much of it was time & place.

Crepes are such a great meal. Simple to make with so many options whether it is a savory or sweet version. One of our favorite savory choices is a Seafood Crepe,  which I feature in my ebook, ‘LIVING LARGE ON A LEAN FOOD BUDGET’. For a sweet treat, you might enjoy to try these Strawberry-Citrus Crepes.

Print Recipe

French Crepes

Crepe batters can be stored in the fridge for a day ---- cooked crepes in the freezer.

Votes: 1
Rating: 5
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Servings

MetricUS Imperial

Ingredients

Basic Crepe Batter

• 3 eggs
• 1 1/2 cups flour
• 1 1/2 cups milk
• 2 Tbsp oil
• salt to taste

Parmesan Herb Crepe; add to ingredients of Basic Crepe batter

• 1/2 cup Parmesan cheese, grated
• 1 Tbsp dried parsley
• 1 tsp dried thyme

Chocolate Dessert Crepe; add toingredients of Basic Crepe batter

• 1/4 cup sugar
• 1 tsp coffee liqueur
• 2 Tbsp cocoa, sifted

Basic Dessert Crepe; decrease milk in Basic Crepe to 1 1/3 cups & add the following

• 1 Tbsp sugar
• 1 tsp rum

Seafood Filling

• 340 grams shrimp/scallop combo, raw
• 2 Tbsp oil
• 1 medium zucchini, diced small
• 4 green onions, sliced
• 1 tsp garlic, minced
• 1 cup fresh mushrooms, sliced, sliced
• 1 small green or red pepper, diced
• 1/2 cup water chestnuts, finely diced (optional)
• 1/4 tsp ginger, ground
• 4 1/2 tsp soy sauce
• 2 Tbsp water
• 2 Tbsp sesame seeds, toasted (optional)

Gouda Sauce for Seafood Crepes

• 2 1/2 Tbsp margarine
• 1 Tbsp flour
• 1/2 tsp EACH parsley flakes & dry mustard
• 1/4 tsp Paprika
• 1/8 tsp EACH salt & pepper
• 1/2 cup EACH milk & chicken broth
• 30 grams Gouda cheese, shredded (spiced or plain)

Strawberry-Citrus Filling

• 908 grams fresh strawberries, sliced
• 3/4 cup water
• 3 Tbsp cornstarch
• 6 Tbsp lemon juice
• 1 cup fresh orange juice
• 1 cup sugar
• 250 grams 2% Greek vanilla yogurt
• 1 Tbsp honey

Servings MetricUS Imperial Ingredients Basic Crepe Batter 3 eggs 1 1/2 cups flour 1 1/2 cups milk 2 Tbsp oil salt to taste Parmesan Herb Crepe; add to ingredients of Basic Crepe batter 1/2 cup Parmesan cheese, grated 1 Tbsp dried parsley 1 tsp dried thyme Chocolate Dessert Crepe; add toingredients of Basic Crepe batter 1/4 cup sugar 1 tsp coffee liqueur 2 Tbsp cocoa, sifted Basic Dessert Crepe; decrease milk in Basic Crepe to 1 1/3 cups & add the following 1 Tbsp sugar 1 tsp rum Seafood Filling 340 grams shrimp/scallop combo, raw 2 Tbsp oil 1 medium zucchini, diced small 4 green onions, sliced 1 tsp garlic, minced 1 cup fresh mushrooms, sliced, sliced 1 small green or red pepper, diced 1/2 cup water chestnuts, finely diced (optional) 1/4 tsp ginger, ground 4 1/2 tsp soy sauce 2 Tbsp water 2 Tbsp sesame seeds, toasted (optional) Gouda Sauce for Seafood Crepes 2 1/2 Tbsp margarine 1 Tbsp flour 1/2 tsp EACH parsley flakes & dry mustard 1/4 tsp Paprika 1/8 tsp EACH salt & pepper 1/2 cup EACH milk & chicken broth 30 grams Gouda cheese, shredded (spiced or plain) Strawberry-Citrus Filling 908 grams fresh strawberries, sliced 3/4 cup water 3 Tbsp cornstarch 6 Tbsp lemon juice 1 cup fresh orange juice 1 cup sugar 250 grams 2% Greek vanilla yogurt 1 Tbsp honey

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Instructions

Crepes

1. Place all ingredients in blender; whirl for 1 minute at high speed. Scrape down sides, whirl for another 15 seconds. Pour into a bowl & cover; refrigerate 1 hour. Heat a non-stick griddle to 350 F. Measure about 3 Tbsp of batter per crepe onto griddle. With back of spoon form batter into an 8-inch circle. Cook until golden on each side then lay on a wire rack to cool.

Gouda Crepe Sauce

1. In a small saucepan, melt margarine; sprinkle with flour & seasonings. Mix well; add milk & broth, stirring until sauce becomes thickened. Add cheese & blend.

Seafood Filling

1. In a large skillet, saute zucchini, onion & garlic in oil for several minutes. Add mushrooms, green pepper & water chestnuts; cook 1 more minute. Combine ginger, soy sauce & water in a cup; add to vegetable mixture along with seafood. Gently stir fry ONLY until seafood is cooked. Reserve 1/2 cup Gouda sauce & add the rest to mixture.
2. Divide filling between crepes; roll crepes & place on serving plates. Spoon remaining sauce over each of the filled crepes. Place each meal in microwave (covered) for 15 - 20 seconds on high. Sprinkle with toasted sesame seeds if desired. Serve immediately.

Strawberry-Citrus Filling

1. In a small saucepan, combine water, cornstarch, lemon juice, orange juice & sugar; blend well. Over medium heat, bring to a boil, stirring constantly until mixture thickens & becomes clear. Remove from heat & set aside to cool. Slice strawberries either by hand or using an egg slicer. In a small dish, combine yogurt & honey.

   
2. In a large bowl, gently fold about 1 1/2 cups citrus glaze together with sliced strawberries (I used about 3 large strawberries per crepe). Lay 12 crepes on work surface & place equal amounts of strawberry/glaze mixture on one half of each crepe. Fold over opposite side then fold in half again. Place 3 crepes on each of four serving plates. Sprinkle with powdered sugar if desired. Serve Honey/Yogurt on the side as well as any extra citrus sauce you have left from filling.

Recipe Notes

• I have been making crepes for a long time but have never bothered to buy a 'crepe' pan to cook them in. A non-stick griddle has always worked great for me.  Using a 1/4 measuring cup, first to pour a circle of batter on the griddle then with the bottom of it, keep enlarging the crepe to the size you want.
• Being able to make all your crepe ingredients the day before then putting it all together on the day served is such a bonus.