Crepes hail from the Brittany region of France and can be served either sweet or savory. While savory crepes are traditionally made with buckwheat flour, this particular recipe calls for wheat flour.
In North America, pancakes are a breakfast time staple best served with a large helping of syrup. However, crêpes — the humble French pancake’s ‘skinny‘ cousin — come in both sweet and savory form and can be enjoyed any time of the day. Crepes differ from typical North American pancakes in that they don’t contain a leavening agent causing the batter to rise, hence the flat outcome.
Around 2001, Emy Wada, a Japanese pastry chef who had studied in France, introduced a ‘mille crepe cake’ at her New York city bakery. The word mille means ‘a thousand‘, and while there really aren’t a thousand crepes, it might seem like it!
Crepes have become a favorite, sweet or savory delicacy all over the world. Made with just flour, sugar, salt, milk, eggs and butter, its simplicity is transcended by its versatility. A crepe can be used as a wrap or even stacked to create an elevated dessert or entrée.
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- 1 cup flour
- 1 tsp salt
- 1/2 cup parsley, chopped
- 2 Tbsp chives, chopped
- 1/4 tsp basil
- 1 Tbsp sugar
- 2 large eggs
- 1 1/2 cups milk
- 2 Tbsp butter, melted
- 2 cups seafood or shrimp, cooked & diced
- 2 Tbsp olive oil
- 1 zucchini, chopped
- 250 gm cremini mushrooms, sliced
- 4 green onions, chopped You may want to keep a few aside for garnish.
- 1 clove garlic, minced
- 1/2 tsp ground ginger
- 3 Tbsp soy sauce
- 1/4 cup water
- 100 gm blend of cheeses, grated
- butter for pie pan
- 398 ml canned tomatoes w/ herbs & spices, crushed
- 3 Tbsp butter,
- 1 clove garlic, minced
- 1 medium onion, finely chopped
- 1/2 cup water (optional)
Ingredients
Herbed Crepe Batter
Filling
Tomato-Onion Sauce
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- In a bowl, whisk together dry ingredients. In another bowl, whisk together eggs & milk. Stir wet ingredients into dry ingredients then whisk in melted butter. Batter should be runny. Place in refrigerator while preparing the filling & sauce.
- In a large skillet, sauté shrimp in olive oil for several minutes. Add zucchini, green onions & garlic; stir-fry for several minutes. Add mushrooms & sauté over medium-high heat until mushrooms release their liquid & soften, about 5-6 minutes. Add ginger, soy sauce & water; cover pan & cook on low heat for several minutes or until cooked. Set filling aside. Grate cheese.
- Sauté minced garlic & onion in butter. Add crushed, undrained tomatoes (& water, if using). Bring to a boil, reduce heat, simmer uncovered 15 minutes. Place in a food processor & puree. Reserve for serving with crepe cake.
- Using a large nonstick skillet or crepe pan, add a small amount of butter over medium-high heat. Pour about 1/4 cup crepe batter onto skillet & form a circle with the bottom of cup or swirl it around the crepe pan so it flattens out. Cook 30 seconds on the first side or until it firms up, then carefully flip the crepe & cook for another 15-20 seconds. Repeat until all batter is used.
- Place a crepe on a large serving plate, top with a portion of the shrimp filling & some of the grated cheese. Continue with remaining crepes, filling & cheese.
- When ready to serve, place entire crepe cake in microwave & heat only until warm & cheese has melted. Slice & serve with warm tomato-onion sauce.