A little history about crêpes from Culinaria FRANCE.
“As well as eggs, butter, and milk, good quality crêpes require white wheat flour and sugar, both originally luxury items, so it is not surprising that the first crêpe recipes were recorded in Paris. When they quickly become a Breton specialty, it was very much down to the centuries of experience gathered in this region, in baking such round flat dough-cakes.
Crêpes came to be one of the region’s most popular desserts. From their voyages to distant continents, Breton seafarers brought back rum, orange blossom water, vanilla, and cinnamon, all of which were very useful to crêpe bakers. There seemed to be limitless opportunities for sweet, tasty fillings, but pancakes kept their native appeal and simplicity. Long before France was invaded by American fast-food chains, crêperies had already been established all over the country, providing the most popular form of French fast food. With crêpes, it was possible to satisfy your hunger quickly, inexpensively, and appetizingly.
I hope You like Crêpes. They can be made for breakfast, lunch, or dinner! My favorite crêpes are filled with a mixture of whipped cream and a berry compote.
For a savory crêpes for lunch or easy dinner recipes, the possibilities for fillings are endless. There’s nothing better than crêpes filled with mushrooms or vegetables, or shrimp. Serve two to three crêpes per person. Delicious! I have here three easy recipes, Earthy Barley with Enoki Mushrooms, Sauté Sesame Shrimp, and Potatoes with Mushroom Cream Sauce. Pick one, or three, they all so good-))
Enoki mushrooms (also referred to as the velvet shank) are the delicate and tasteful mushrooms that grow on tree trunks, roots, and branches mostly found in Japan. They grow in a cluster and have stems that are up to 4 inches tall. Their aroma is slightly fruity and their taste is mild.
An ancient grain, barley has a pleasantly chewy texture and a sweet, nutty flavor.
Crêpes with three different fillings: Earthy Barley with Enoki Mushrooms, Potatoes with Mushroom Cream Sauce and Sauté Sesame Shrimp
- Ingredients For Earthy Barley with Enoki Mushrooms:
- 1 cup hulled barley
- 1 tsp. salt, plus more, to taste
- 1 Tbsp. olive oil
- 1 Tbsp. chopped fresh dill
- 1/2 tsp freshly ground pepper
- 1 medium carrot, shredded
- 1 small chopped yellow onion
- 1 garlic clove, minced
- 1/2 lb. Enoki mushrooms brushed clean and thinly sliced
- Ingredients For Potatoes with Mushroom Cream Sauce:
- 1 lb. potatoes, diced and peeled
- 3 garlic cloves, crushed
- 1 medium onion, chopped
- 2 Tbsp. butter
- 1 Tbsp. all-purpose flour
- 1 tsp salt
- freshly ground pepper
- 2 cups of water
- 1/2 cup light cream
- 1/4 cup grated Parmesan cheese
- fresh thyme
- Ingredients For Sauté Sesame Shrimp:
- 1 lb. medium shrimp, peeled and deveined
- 1 Tbsp. sesame oil
- 2 garlic cloves, finely minced
- 1 tsp fresh ginger, finely minced
- 1 tsp. sweet paprika
- 1 Tbsp. sesame seeds
- 2 Tbsp. soy sauce
- Salt and freshly ground black pepper, to taste
- 2 tsp chopped fresh chives
Directions For Earthy Barley with Enoki Mushrooms:
Bring a large pot of water to a boil over high heat.
Add the barley and half of the salt.
Reduce the heat to low, cover, and simmer until the barley is tender and most of the water is absorbed about 30-35 minutes.
Drain in a coarse-mesh sieve to remove any excess water and set aside.
Meanwhile, in a deep, ovenproof sauté pan over medium-high heat, warm the olive oil.
When the oil is hot, chopped onion, shredded carrot, garlic and sprinkle with the fresh dill, the remaining salt, and the pepper.
Cook until golden brown, 4 to 5 minutes. Add Enoki mushrooms and sauté a little more 3 to 4 minutes.
Stir in the barley. Taste and adjust the seasonings with salt and herbs.
Directions For Potatoes with Mushroom Cream Sauce:
In a large kettle, sauté onion and garlic in butter until tender.
Add flour, salt, and pepper, then stir to make a smooth paste.
Gradually add water, stirring constantly.
Bring to a boil and cook and stir for 1 minute.
Add the mushrooms and potatoes.
Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.
Add cream and Parmesan cheese. Heat through couple more minutes.
Sprinkle with fresh thyme.
Directions For Sauté Sesame Shrimp:
In a sauté pan over medium heat, warm the sesame oil.
Add the garlic, paprika, and sauté for 1 minute until fragrant.
Increase the heat to high, add the shrimp, sesame seeds, fresh ginger, and soy sauce, stir well, and sauté until the shrimp turn pink and are opaque throughout about 3 minutes.
Season with salt and black pepper, sprinkle with the chopped fresh chives, and serve.
You can make the crêpes in advance, then you will be able to put the dish together quickly at the last minute. The best recipe for crêpe batter you can find here.
GrubarazziJune 18, 2012 at 4:02 pm
Mmmm. savory crepes. Looks lovely!
Spicie FoodieJune 20, 2012 at 1:26 pm
I have been craving crepes so badly lately. The savory ones are my first choice. Loving all the fillings here. Yum! I might have to make crepes tomorrow.
Sunshine And SmileJune 20, 2012 at 9:27 pm
I love crepes but mostly with sweet filling. Thanks for sharing all that nice information.
MarinaJune 21, 2012 at 12:12 am
My favorite would be mushrooms and potatoes. Aha, two portions, please 🙂
EstherJune 22, 2012 at 1:18 am
they look so delicious!!! one question – how many crepes worth of filling does each of these recipes make?
YelenaJune 24, 2012 at 1:53 am
Esther, I say 5 to 7 crepes-))
AnonymousJune 24, 2012 at 7:25 pm
All of them look so delicious!
All That I'm EatingSeptember 14, 2012 at 12:29 pm
I love the different flavours you've got with these crepes, there's something for everyone!
mical johnsanSeptember 17, 2012 at 8:47 am
I m glad to read thiz post… for earngain