... or Shrimp crêpes. Ever since Nola posted his crêpe thread, I have been wanting crêpes. I don't make them often and I don't know why. They are so delicate and very versatile. This time, I thought I'd make one of my favorites - seafood crêpes. But, I didn't have crab or scallops, so I went with straight shrimp.
Here are some pictures. I don't know if many will want to try this, so I won't post the recipes. But, if you do, message me, and I'll send them on.
Crêpe in the skillet.
Filling the crêpe with shrimp and Béchamel sauce.
On the Egg at 425° for 15 minutes. This will cook the shrimp.
Ready to eat.
I normally fly the Texas flag year round, but on special occasions, I will fly others. Today, being Veteran's Day, I am flying the Stars and Stripes in honor of all of my military brothers and sisters, past, present, and future - God Bless !
Dripping Springs, Texas.
Just west of Austintatious