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Recipe: How to Make Crepes

Mother’s Day is this weekend, and the perfect recipe for mom’s breakfast in bed is crepes! We went to La Madeleine Country French Café where they showed us how to make classic French crepes. We show you two options- a savory herbed shrimp Florentine crepe and a sweet strawberry crepe. You can make the sauces and the crepe batter up to 3 days before, then just cook it up for mom in the morning.

Shrimp Crepe Florentine

Herbed Crepe Batter (makes 4 servings)

  • 1/3 cup flour
  • ¼ teaspoon sugar
  • 1/8 teaspoon salt
  • 1 egg
  • 2/3 cups milk
  • 2 teaspoons butter, melted
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1 teaspoon thyme

1. Sift flour and sugar in a bowl. Add the egg, milk, melted butter and herbs.
2. Use an immersion blender or electric mixer to combine the ingredients.

5_7_crepesPesto Cream Sauce

  • 4 cloves garlic
  • ¼ cup butter
  • 1 tablespoon flour
  • 1 cup milk
  • ¾ cup grated parmesan
  • ½ cup basil pesto sauce
  1. Heat oil in a skillet over medium heat. Add garlic and sautee for 1 minute.
  2. Dissolve flour in milk then stir into skillet. Simmer for 4 minutes, stirring constantly.
  3. Add cheese and stir until melted.
  4. Add in basil pesto.

Shrimp Florentine Filling

  • ¾ cup pesto cream sauce
  • 1 tablespoon minced garlic
  • ¼ cup diced tomatoes
  • 1/4 cup fresh spinach
  • 8 pre-cooked shrimp
  1. Heat a crepe skillet over medium-high heat. Pour 2 tablespoons of herbed crepe mixture into the skillet.
  2. Allow crepe to cook for 3 minutes (or until browned), then flip over and cook the opposite side.
  3. Remove crepe from pan and set aside.
  4. Heat a skillet over medium-high heat. Pour in the pesto cream sauce and heat for 30 seconds.
  5. Add in garlic, diced tomatoes, and spinach and mix into the sauce.
  6. Add the pre-cooked shrimp and mix again to combine.
  7. Pour half of the sauce inside the crepe, then fold the crepe and top with the remaining shrimp pesto sauce.

Crepe Romanoff

Cinnamon Crepe Batter (makes 4 servings)

  • 1/3 cup flour
  • ¼ teaspoon sugar
  • 1/8 teaspoon salt
  • 1 egg
  • 2/3 cups milk
  • 2 teaspoons butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  1. Heat a crepe skillet over medium-high heat. Pour 2 tablespoons of herbed crepe mixture into the skillet.
  2. Allow crepe to cook for 3 minutes (or until browned), then flip over and cook the opposite side.
  3. Remove crepe from pan and set aside.

Romanoff sauce (makes 4 servings)

  • 1/2 cup sour cream
  • 3 tablespoons brown sugar
  • 1 tablespoon brandy or 1 tablespoon vanilla
  • 1/2 cup whipped cream

1. Mix sour cream, brown sugar and brandy in a mixing bowl. Fold in the whipped cream.
2. Top crepe with fresh strawberries and romanoff sauce.

Follow the video for step-by-step instructions on how to make your crepes.

-By Alexa Lampasona for the Food & More blog

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