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La Gambas Crepe
Recipe
Makes 4 Crepes
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Crepe Batter
1 Tablespoon
Buckwheat Flour
2 1/2
Tablespoons All Purpose Flour
1Large Eggs
1 Tablespoon Brown Butter
1 Tablespoon Whole Milk
*Combine all dry ingredients adding a pinch of salt. Quickly wisk in
egg and milk while butter is browning. Once butter has achieved a
golden amber color, remove from heat and wisk into the batter. In a
large non-stick skillet, coat with cooking spray and bring to a high
heat. Add 1/4 of mixture to skillet (very thinly) and cook until
edges are golden brown, then remove crepe with a rubber spatula. Place
each crepe between a layer of Parchment Paper
1/4 Cup Extra Virgin Olive Oil
16 Large Shrimp
2 Red Bell Peppers (Fire Roasted, Peeled then Julienned)
2 Shallots (Finely Minced)
3 Garlic Cloves (Finely Minced)
1 LB Baby Spinach
Salt & Pepper to taste
2 ounces Goat Cheese
*In a large non-stick skillet, add olive oil and bring to a medium
high heat. Once oil has reached temperature, add garlic and brown.
Add shallots and stir together. Once incorporated, add julienned red
peppers and shrimp, cooking until shrimp are pink. Add Spinach to
skillet tossing all together, remove from heat. Spinach should just
begin to wilt. Add salt and pepper to taste.
Spoon mixture onto crepe, folding each side of crepe 1/4 of the way,
inward. Garnish with crumbled goat cheese.
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