Savory Chorizo Crepes Food

SAVORY CHORIZO CREPES

Steps:

• Place the ingredients for the crepes in the order listed in a blender container and pulse for 15 seconds. Use a spatula to scrape down the sides of the blender, then pulse a few more times. Pour the batter in a sealable container and place in the fridge for an hour (this helps create a more tender crepe). Alternatively, if needed right away, the batter can be used after a five-minute rest.
• Set an 11-inch crepe pan over medium heat and lightly brush with a bit of melted butter.
• Shake or mix the batter, then pour a ⅓ cup of it into the center of the crepe pan, then quickly tilt the pan as needed to coat the bottom with the batter. Cook the crepe until the edges begin to turn slightly brown and loosen from the edge of the pan-this should take about 1 minute.
• Using a spatula or an offset spatula, gently flip the crepe over. Cook the second side for an additional 30-45 seconds, then carefully transfer to a towel-lined plate. Repeat this process until all crepes are made. Cover with a paper towel to keep warm.
• For the chorizo scramble: Add the oil to a skillet set over medium heat. Once warm, add the onions and a pinch of salt and cook until translucent. Add the chorizo and cook for about 10 minutes, or until fully cooked, breaking it up a bit during the cooking time.
• Once the chorizo is cooked, pour the beaten eggs over the chorizo and scramble until fully cooked. Taste the eggs and add any salt if needed.
• To assemble: Place a crepe on a plate and top with ¼ of the chorizo scramble. Carefully fold the crepe by pulling the 4 edges towards the center at an equal distance to form a square. Garnish with sour cream, diced jalapeno, cilantro, and crumbled queso fresco. Repeat this process until all crepes are assembled and enjoy warm.

SAVORY SHRIMP CREPES

Steps:

• Thaw shrimp as directed on bag.
• Heat oven to 375. Spray 13x9-inch (3 quart) glass baking dish. In medium bowl, beat eggs and 2/3 cup flour with electric mixer on medium speed until well blended. Slowly beat in 1 cup milk until smooth.
• Heat 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into center of skillet, then tilt skillet so batter evenly coats bottom. Cook 45 to 60 seconds or until top appears dry; turn crepe and cook 15 to 20 seconds longer. Remove from skillet, stack crepes on plate. Stir batter in bowl occasionally during cooking. Repeat with remaining batter making about 11 more crepes.
• In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until mushrooms are lightly browned. Drain; set aside.
• In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add 1/3 cup flour; cook, stirring constantly, until bubbly and smooth. Gradually stir in 2 cups milk, cooking and stirring until mixture boils. Boil and stir 1 minute. Reduce heat to low. Stir in dill, salt, pepper, thawed shrimp and 2 cups of the cooked mushrooms. Cook 2 to 3 minutes, stirring occasionally, until shrimp are thoroughly heated.
• Place 1/3 cup shrimp mixture on each crepe; roll up and place in baking dish.
• Cover tightly with foil; bake 20 minutes. Uncover; bake 5 minutes longer. Reheat remaining mushrooms over low heat 2 minutes. Serve crepes topped with mushrooms and if desired, garnished with fresh dill sprigs.

SAVORY CREPES FLORENTINE

Steps:

• To prepare the filling:.
• In a large bowl, combine the ricotta or tofu, spinach, onion, egg, salt, black pepper, and nutmeg.
• To prepare the sauce:.
• Melt the butter in a heavy medium size saucepan over moderate heat.
• Add the flour, and cook, stirring constantly, until bubbly-2 to 3 minutes.
• Slowly blend in the milk and bring to a boil, stirring constantly.
• Reduce the heat to low and simmer, still stirring, for 3 to 4 minutes or until thickened and smooth.
• Remove from the heat and stir in the cheese, white pepper, and mace.
• One at a time, place each crepe with the most attractive side facedown, so that it will be on the outside when rolled.
• Spoon 3 to 4 tbls.
• of filling down the center, then fold the sides over.
• The crepe should be snugly filled, but not so stuffed that the filling spills out at the ends.
• Preheat the oven to 350*F.
• Lay the crepes seam side down, just touching one another, in a lightly greased, 13"x9"x2" baking dish.
• Pour the sauce over all; top with the Parmesan cheese.
• At this point, the crepes can be stored.
• refrigerate in the baking dish, tightly covered, for up to 24 hours.
• (From the refrigerator, preheat the oven to 400*F. Bake, covered, for 15 to 20 minutes. Uncover and proceed baking for 30 to 40 minutes, as stated below) Freeze in the labeled, tightly covered dish for up to 1 month at 0*F (From freezer,Preheat the oven to 400*F. Do not thaw the crepes. Bake, uncovered, for 1 to 1 1/4 hours or until the crepes are heated through and the sauce is simmering. Brown and serve as states below).
• Bake the crepes, uncovered, for 30 to 40 minutes or until the sauce is bubbling.
• run them under the broiler until browned-2 to 3 minutes.
• Accompany with a salad of sliced tomatoes and red onions with a creamy vinaigrette.
• Enjoy!
• Serves 6.