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Crêpes aux Crevettes (5 pictures)
Comments
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Niiiice Cook Gary! Pam has to love the effort you put into your preparation. If she doesn't, let me know and I'll come eat crepes with you hahhahahahJust a hack that makes some $hitty BBQ....
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Man that brings back memories. My mom used to do them with shrimp and scallops with a rum infused St. Jaques sauce. Excellent!
Steve
Caledon, ON
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@Cazzy You're welcome, any time.@Little Steven I started to call them St. Jacques, but that (apparently) implies scallops. Glad I brought back memories. In this case, the béchamel sauce was infused with dry sherry and swiss cheese.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Mom did hers with emmenthal. Can't be the same recipe cause it came from a book put out by Seagrams distilleries in the seventies. I have two copies of the book but can't locate either of them. She had a crepe pan that you dipped in the batter, bottom first and cooked inverted. Never found it when she passed away. If I ever find the book I'll copy and send you the recipe.
Steve
Caledon, ON
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VI - off the charts!
Used to make coquilles saint Jacques - a bechamel based bay scallop dish for the restaurant I worked at. Probably made and cooked a few thousand of them in the day. Damn good use for bay scallops.
Again, VI, looks delish.
______________________________________________I love lamp.. -
Have fork will travel. Another stellar cook. Thank you for your service.. Did you do the crepes on the egg or stove?=D> =D>Large, small and mini now Egging in Rowlett Tx
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Austin Egghead said:Have fork will travel. Another stellar cook. Thank you for your service.. Did you do the crepes on the egg or stove?=D> =D>I did the final bake on the Egg so I could post it here.)I thank your husband for his service in VietNam. He was never given the proper appreciation for his sacrifices.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Look mighty good VI, I'd certainly eat a few of those
LBGEGo Dawgs! - Marietta, GA -
I'd like the recipe mate. I do crepes, but usually dessert crepes.
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BYS1981 said:I'd like the recipe mate. I do crepes, but usually dessert crepes.
Crepes, dinner
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Ingredients:
1 cup Flour, all purpose
1/8 teaspoon Salt
3 Eggs
1 1/2 cups Milk
2 tablespoons Butter, melted, or oil
Directions:
1. Sift flour and salt. Add eggs, one at a time, beating thoroughly. Add melted butter and beat until smooth (or mix in electric blender until smooth). Let batter stand for 1 hour before cooking crepes. Makes about 18 crepes.
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Bechamel Sauce
Ingredients:
4 tablespoons Butter
4 tablespoons Flour
1 cup Milk
2 cups Whipping cream
1 teaspoon Salt
1/8 teaspoon Pepper, White
In a heavy 2- or 3-quart saucepan melt butter over moderate heat. Remove from heat and stir in flour. Add milk and cream all at once, stirring constantly with whisk. When the sauce comes to a boil and is smooth, reduce heat. Simmer, still stirring, for 2 to 3 minutes or until sauce is thick enough to coat the whisk wires heavily. Remove from heat and season with salt and white pepper.
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Seafood Crepes
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Ingredients:
Crepes
Bechamel sauce
5+ tablespoons Sherry, Dry
2 cups Swiss cheese, grated
1/2 pound Shrimp, cut into pieces
1/2 pound Crab meat
1 bunch Scallions, chopped
Salt, to taste
Pepper , to taste
Directions:
1. Add sherry and cheese to baceamella sauce
2. Combine half the sauce with seafood and scallions, season to taste.
3. Place a big spoonful of shellfish mix on each crepe. Roll up and place in buttered baking dish.
4. Top with remaining sauce, sprinkle with additional cheese
5. Bake about 15 minutes at 425 degrees until hot and brown
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Trés bien! Trés magnifique!
Also as mentioned above, thanks to all of those who have served and their families for all the sacrifices they have made on behalf of our country.
Jim -
Wow!! Outstanding! Never made crepes, only had them a few times, but I would gladly take a plate of those right about now. Great job. ^:)^
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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You had me at Béchamel. :xThank you for the recipe... it's on the list!I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Just not right. No way in hell I can make fun of you when you do a post like this. Just glad to be able to call you a friend my friend. Outstanding......Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Thanks for sharing. Your dish looks exquisite. =D> ^:)^
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