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-))
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.
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 they taste is mild.
An ancient grain, barley has a pleasantly chewy texture and a sweet, nutty flavor.
- 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
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.
Potatoes with Mushroom Cream Sauce
- 8 oz. white button mushrooms, quartered
- 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 water
- 1/2 cup light cream
- 1/4 cup grated Parmesan cheese
- fresh thyme
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.
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
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.