Here is one of the appetizers from the old Brennan’s menu. Most people don’t make crepes at home because they think making crepes are difficult. I have actually found a mix at Kroger’s that makes a good crepe.
2 tablespoons Butter
1 pound Lump Crabmeat, picked over to remove any shell and cartilage
16 Boiled Medium Shrimp, peeled and deveined
Salt and Black Pepper
2 cups Hollandaise Sauce
1/2 cup freshly grated Parmesan Cheese
Melt the butter over low heat in a large sauté pan, then add the crabmeat and 2 tablespoons water. Season the crabmeat, with salt and pepper and cook until heated through, about 5 minutes. Fold in the shrimp and briefly warn the mixture.
Place the crepes on ovenproof plates. Fill the center of each crepe with about 1/4 cup crabmeat and 2 shrimp. Roll the crepes and top with 1/4 cup hollandaise and 1 tablespoon Parmesan cheese. Broil the crepes until the cheese melts, about 1 to 2 minutes, and serve immediately.
3 large Eggs
1 cup Milk
1/2 cup All-purpose Flour
Melted Butter for Brushing
In a medium bowl, beat the eggs with the milk. Add the flour and whisk until smooth. Strain the batter to remove any lumps.
Preheat a 5-inch crepe pan or skillet, and brush it lightly with melted butter. Pour about 2 tablespoons batter into the pan and tilt the pan to spread the batter evenly over the bottom of the pan. Cook the crepe over medium heat until golden brown, about 30 seconds, then turn crepe and brown the other side. Repeat the procedure with the remaining batter, making about 16 crepes in all. The crepes can be sealed in plastic wrap and frozen for several weeks.
Coming soon to IBooks You Can’t Keep New Orleans Out Of The Cook.