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Fried Crepes

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Ingredients
  Flour 1⁄4 Cup (4 tbs)
  Eggs 2
  Salt 1 Pinch
  Milk 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Onions 2
  Carrots 6 Ounce
  Apples 2
  Shrimp 1⁄2 Pound
  Wheat germ oil 2 Tablespoon
  Sherry 4 Tablespoon
  Soy sauce 3 Tablespoon
  Dried ginger 1 1⁄2 Pinch (Generous)
  Green lettuce leaves 8
  Oil 4 Cup (64 tbs) (For Frying)
Directions

Whisk the flour with 1 egg, 1 egg yolk, the salt and milk.
Whisk the remaining egg-white and set aside.
Melt the butter and add a little at a time, to make 4 crepes from the batter.
Peel the onions and apples, scrape the carrots, and grate altogether on a vegetable grater.
Rinse off the shrimp and pat them dry.
Heat the oil.
Saute the shrimp 1/2 minute, remove and saute the onions.
Add the carrot and apple and cook about 4 minutes over medium heat.
Add the sherry and the soy sauce and heat for another 2 minutes.
Add the shrimp and season with the ginger.
Spread the filling on the four crepes, brush the edges of the crepes with egg-white, and shape into four-cornered pockets.
Heat the oil in a deep fryer to 350°.
Wash and pat the lettuce leaves dry.
Fry the crepe pockets 2 minutes in the oil, drain on absorbent paper.

Recipe Summary

Cuisine: 
French
Course: 
Breakfast
Method: 
Fried
Dish: 
Pancake

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