Over at the Suzie the Foodie Facebook Fan Page Melly gave me the Back to Basics suggestion to make crêpes. And I was more than happy to oblige! Crêpes are one of my favourite things to eat in the whole world. In fact, she inspired me so much I went out and purchased my very own crêpe pan! It is not necessary to have one, if you have a good non-stick pan you are good to go. It was nice to treat myself though and I make crêpes all the time, especially in the summer, but for this chilly winter’s night I needed some seafood therapy.
I turned to Alton Brown’s crêpe recipe for inspiration. It was fast, easy and had fantastic reviews. For the filling and sauce I was inspired by Canadian Living’s Seafood Crêpes with Béarnaise Sauce. For the first time, I successfully made Béarnaise sauce without it splitting apart! These seafood crêpes were so decadent and delicious, I was in heaven! If you do not like seafood, check out my chicken and mushroom crêpes tutorial.
You make the batter in a blender, what could be easier?! Ingredients are just eggs, milk, water, flour and butter. I love that about crêpes. When you are out of almost everything they can still be made.
Ten pulses and the batter is done and is ready to sit. This is a savory batter at this point, there is no sugar so I started with a savory crêpe first and later will add some sugar and make a dessert crêpe. The batter must sit for at least an hour in the fridge!
Oh I love my new pan, what a treat for me. You want it liberally buttered on medium heat. I used a large ladle to add the batter then lifted up the pan and swirled it to coat the bottom.
When the top looks dry, flip using a spatula or with the flick of the wrist if you can do that kind of thing (I can’t). Let it sit for just a second and then remove. Make all the crêpes, put them on a plate and cover with foil and keep warm in a 200F oven until everything else is ready.
I sauteed some garlic, shallots and shrimp over just medium heat and then added some wine, spinach, imitation crab meat and a little sharp cheddar. When cooked and warmed through I put it in the oven with the crêpes to keep warm. I successfully made the Béarnaise sauce and had to move quickly since the last time I made it and left it, it separated which broke my heart.
Look at how tender that crêpe is! I put in too much filling but could not help it, I was starving and wanted to eat and get that sauce on it as soon as possible. You put the filling down the middle and then flip one side over and roll it up and top with the sauce.
I hope you enjoyed my tutorial on how to make homemade crêpes. They are a little time consuming but you could always make a whole bunch and put them in the freezer.
A fancy meal that was actually cheap to make but tastes like a million bucks, it is worth the extra effort, I promise.