Recipe: Crepes with Seafood or Mushroom Filling

Makes 8-10 crepes.



¾ cup all- purpose flour
½ tsp. salt1 tsp. baking powder
2 eggs
1 – 1 ½ cups milk
1 tsp. dried herbs – try oregano, thyme or rosemary (optional)

1 shallot, finely minced
2 Tbsp. celery, finely minced
2 Tbsp. carrot, finely minced
1 tsp. olive oil
1-1/2 cups vegetable or chicken broth
6 oz. cooked shrimp or crab
2 Tbsp. cornstarch
1 Tbsp. fresh lemon juice

20 white mushrooms, sliced
1/3 cup finely minced onion
1 Tbsp. unsalted butter
1 Tbsp. olive oil
2 Tbsp. flour
1-1/2 cups milk
salt and pepper to taste


Mix the dry ingredients together. Mix the wet ingredients together. Make a well in the middle of the dry ingredients and pour in the wet. Mix together with as few strokes as possible. The batter should be the consistency of heavy cream – if it’s too thick, add a bit more milk.

Heat a non-stick skillet. Add a scant 1/4 cup of batter to the hot pan and swirl to spread the batter out in a thin, even layer. Cook over medium heat until the top is dry. Gently peel the crepe away from the skillet and turn over. Cook a minute or two until it just begins to color. Repeat with remaining batter to make 8-10 crepes. Stack crepes with parchment paper or plastic wrap between each layer. You can make crepes early in the day and store in the refrigerator, well wrapped.

Sauté shallot, celery and carrot in olive oil over low heat about 10 minutes. Mix cornstarch with a little cold vegetable broth and set aside. Add remaining vegetable broth to sautéed vegetables and bring to a simmer. Stir cornstarch mixture well, then stir into sauce. Cook without boiling until sauce thickens, 2-3 minutes. Add shrimp and cook until heated through. Stir in lemon juice. Add salt and pepper to taste.

Heat butter and olive oil. Add onions and cook 2 minutes. Add mushrooms and cook until tender, approximately 5 minutes. Sprinkle flour over mushrooms. Stir and cook gently 1 minute. Add milk and cook, stirring, until thickened.

To assemble, place crepe on a plate. Spread a bit of sauce over crepe. Use slotted spoon to add 3-4 tablespoons of filling down the center and roll up crepe. Transfer rolled crepe to dinner plate and repeat. Top with additional sauce.