Recipes

This amazing crepe recipe has it all!  Go ahead and serve this crepe dish for a fantastic breakfast,  brunch, or even a summer appetizer or dinner entree. Expect a round of applause from your grateful diners.  This seafood crepe recipe makes 8 small crepes.

Ingredients for Batter:

½ cup flour                                                      1 Tbls sugar

Salt                                                                  1 cup cold milk

2 eggs, slightly scrambled                                 9 Tbls butter, melted

Method:

1. In a bowl, combine flour, sugar, and salt.  Blend with a fork.
2. Add milk slowly, then eggs, then butter, and beat with a whisk to obtain a smooth consistency.

Ingredients for Filling:

12 shrimp                                            1 cup shredded crabmeat

2 cups water                                        ½ shallot, chopped

2 star anise                                          8 Asparagus spears

Olive oil                                               2 Tbls tarragon, chopped

1 cup orange juice

Method:

1. In a saucepan, combine, water, anise, and shallots.
2. Heat to a simmer.
3. Add shrimp and half cook.
4. Strain liquid and set shrimp aside on a separate plate to cool.
5. Grill asparagus until tender.  Set aside.
6. In a bowl, mix shrimp, crab, asparagus, and tarragon with olive oil.
7. Open crepes flat.  Fill with shrimp mixture in the center of the crepe.
8. Fold sides towards middle to close.
9. Reduce 1 cup or orange juice on medium heat to a syrup-like consistency.
10. Drizzle over crepes