These savory crepes have been a family favorite for years. Crepe recipe is from Fannie Farmer (since 1930) pg 497 (sugar omitted for savory crepes), filling by Greg (since the 1990s).
Crepes
- 2 eggs, well beaten
- 1 cup milk
- 1/2 tsp salt
- 1 cup flour
- 2 canola oil
Beat eggs well, then beat in the other ingredients. Let stand for at least 30 minutes. Heat 7″ frying pan until moderately hot, then lightly film it with butter using a brush or paper towel. Using a ladle or 1/4 measuring cup batter pour in batter then quickly tilt pan so batter is spread thinly and evenly. Cook for a few minutes until the bottom is lightly browned and the edges lift easily from the pan. Flip over and cook for a few minutes until browned. Repeat, until batter is used up. Stack until ready to roll the crepes. Thin the batter with a little milk if it starts to thicken up towards the end.
Filling
- Seafood like shrimp or scallops
- Veggies like peppers, onions, mushrooms or artichoke hearts
- A roux ( 1T butter, 1T flour, 1 c milk, salt and pepper to taste)
Fry up the seafood and or the vegetables. Make a roux. Mix them together and that is the filling.
Roll generous spoonful of filling into each crepe snuggling them together in a rectangular baking pan as you work. Bake 30-40 minutes at 350 degrees until browned and bubbly.
Fahy Family Recipes 