Crepes

Written by Published on in Chicken, Entrées, Seafood

Mom (Pauline) used to make these for special occasions.  Experiment with you own fillings!

Ingredients

  • CREPES (makes about 10 x 7″ crepes) allow 2 per person, at least)
  • 3 tbsp of melted butter
  • 1/2 c milk
  • 1/2 c cold water
  • 2 large eggs
  • 1/2 tsp salt
  • 1 c flour
  • FILLING
  • 2 green onions, chopped fine
  • 1 tbsp finely chopped celery
  • 1 tbsp parsley, chopped
  • 6 brown mushrooms, or 2 medium portobello mushrooms, sliced / chopped
  • 1 tbsp butter
  • 2 c shrimp pieces OR cooked chicken
  • 1 c grated sharp cheddar cheese (or other favourite white cheese)
  • SAUCE
  • 3 tbsp butter
  • 4 tbsp flour
  • 1 c milk
  • salt and pepper to taste
  • pinch of nutmeg
  • 3 tbsp of grated sharp cheddar cheese
  • 2 tbsp whipping cream
  • 1/4 c white wine or 1 1/2 tbsp of sherry

Directions

  1. Crepes can be made ahead and frozen if need be.  Put parchment paper in between layers.
  2. Blend all crepe ingredients until smooth.  Refrigerate at least 1 hour.
  3. Beat again just before using.  Should be the consistency of table cream.
  4. Heat a 6″ non-stick frying pan over medium heat.  If not using non-stick then rub surface with butter.
  5. Pour in 1/4 c of batter or just enough to cover bottom of pan in a relatively thin layer.  Swirl batter to cover bottom of pan.
  6. Cook crepe for about 2 minutes.  Surface should not be liquid.  When crepe is set, flip over to cook the other side…about 30 seconds.
  7. Slide crepe onto plate with parchment paper.
  8. Crepes can be stacked and frozen till needed. Otherwise store in fridge covered in plastic wrap until ready to use.
  9. Filling can be made ahead and stored in fridge until ready to assemble crepes.
  10. Put all ingredients except shrimp or chicken in a large frying pan and saute’ until veggies are limp.
  11. Add shrimp or chicken, mix and set aside to cool. Filling should be relatively dry.
  12. Sauce can be made ahead a few hours before serving.
  13. Melt butter in sauce pan.
  14. Stir in flour to make a roux.
  15. Gradually add milk stirring well to mix and whisk to smooth.
  16. Add seasonings.  Continue cooking until thickened, 5 – 10 minutes.
  17. Add cream and cheese.  Stir to melt.
  18. Add wine to thin out sauce until consistency of thick cream.
  19. Assemble crepes by putting several tablespoons of filling on one end of crepe.  Sprinkle a small amount of cheese on top.  Roll up crepe and lay in a single layer seam side down in an oven proof serving dish. Dish can be set aside and covered until ready to bake and serve.
  20. When ready to serve, pour sauce over top.
  21. Sprinkle with grated cheese.
  22. Bake at 350 for 30 minutes until sauce is bubbly and slightly browned. Serve.

 



Thanks to Pauline Oliver  for the recipe!

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