#CookForJulia Seafood Crepes

I didn’t grow up eating crepes. Reading Julia’s instructions on how to make them, in The Way To Cook, gave me the confidence I needed to try it.

Crepes are another one of those dishes that sound fancy and out-of-reach, but once you get the hang of making them, they are a great quick supper. You can fill them with anything you have on hand, and they freeze so well that sometimes I make a double batch just to have some for freezing. You can change the batter a little, adding sugar, for a dessert crepe, but you don’t even have to do that, because these crepes have such a mild flavor and tender texture, they can go savory or sweet.

Just a few ingredients you already have on hand.

All rested and waiting with butter for the hot crepe pan.

My crepe pan. A small nonstick frying pan is great for this, too.

This one came out just fine.

Again, they start so simply. Flour, milk, water, salt, butter, and three eggs, and a rest in the refrigerator for an hour or longer. The trick to making crepes is using the right pan, over the right heat, with the right amount of butter to grease the pan. Every batch will have at least one throw-away crepe, because you’ll be getting all these factors right by making that first or second crepe as a test. So don’t be discouraged by the one that got away. (I eat mine. They still taste good, they just don’t survive in any shape for filling.)

Seafood filling and cheese sauce

Ready to roll.

I filled tonight’s crepes with a crab-shrimp filling, made with onions and mushrooms simmered in vermouth and chicken broth, and lightly coated with Julia’s All-Purpose Cheese Sauce, made with flour, milk, butter, and good Swiss cheese. I use gruyere cheese, because it has a mild flavor the family likes. I grate it myself, because it’s less expensive, and it melts better.

Into the oven. Don’t they look yummy?

Brown and toasty from the oven.

After the crepes are all rolled up in the baking dish, they get another light coating of cheese sauce, some grated cheese on top, and 25 minutes later, they are golden brown and ready to eat.

So, that’s all there is to it. Give it a try! I’ll see you tomorrow, for some more fun with Julia.

  1. When I first tried cooking crepes I was amazed at how easy they were to make (once you got the hang of it). So much better than pancakes, which I think are totally over-rated. I only like sweet crepes in the breakfast-style, but my mother is a huge fan of seafood crepes. Your posts always make me so hungry…time to raid the cupboards!



    1. Have fun storming the castle, err, raiding the cupboards!



    1. We all love them too, and they are such a blank canvas-anything is possible!



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