Louisiana Creole Crêpes

Ingredients

In this adaptation, the traditional French crêpes are transformed into a Louisiana Creole delight by incorporating the distinct flavors of the Creole cuisine. The original dish is typically sweet and served with sweet fillings or toppings, while the Louisiana Creole Crêpes are savory and spiced, reflecting the bold and vibrant flavors of Louisiana Creole cuisine. We alse have the original recipe for Crêpes Mylene, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 1/4 cups (295ml) milk 1 1/4 cups (295ml) milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60g) butter, melted 1/4 cup (60g) butter, melted
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) crab meat 1/2 pound (225g) crab meat
• 1/2 cup (75g) bell peppers, diced 1/2 cup (75g) bell peppers, diced
• 1/2 cup (75g) onion, diced 1/2 cup (75g) onion, diced
• 1/2 cup (75g) celery, diced 1/2 cup (75g) celery, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15ml) hot sauce 1 tablespoon (15ml) hot sauce
• 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) tomato paste
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 21g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, eggs, milk, water, salt, cayenne pepper, paprika, dried thyme, dried oregano, garlic powder, onion powder, and black pepper until smooth. Let the batter rest for 30 minutes.
2. 2.
   In a skillet, heat the vegetable oil over medium heat. Add the bell peppers, onion, celery, and minced garlic. Sauté until the vegetables are tender.
3. 3.
   Add the shrimp and crab meat to the skillet and cook until the shrimp turns pink and the crab meat is heated through.
4. 4.
   Stir in the tomato paste, Worcestershire sauce, hot sauce, and chicken broth. Simmer for 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
5. 5.
   In a separate non-stick skillet, melt a small amount of butter over medium heat. Pour 1/4 cup of the crêpe batter into the skillet, swirling it around to evenly coat the bottom. Cook for about 2 minutes, until the edges start to crisp up. Flip the crêpe and cook for an additional 1-2 minutes. Repeat with the remaining batter.
6. 6.
   To assemble, spoon the seafood and vegetable mixture onto each crêpe and roll it up. Place the filled crêpes on a serving platter.
7. 7.
   Drizzle the Creole sauce over the crêpes and garnish with chopped green onions.
8. 8.
   Serve the Louisiana Creole Crêpes warm and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before cooking to remove the digestive tract.
• Crab meat — Check for any shell fragments and remove them before using.
• Bell peppers, onion, and celery — Dice the vegetables into small, uniform pieces for even cooking.
• Creole sauce — Adjust the amount of hot sauce according to your desired level of spiciness.
• Crêpes — Use a non-stick skillet to ensure the crêpes don't stick and tear while flipping.

Tips & Tricks

• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add it to the sauce while simmering.
• Feel free to add other seafood such as crawfish or scallops to the filling for additional flavors.
• Serve the crêpes with a side of Louisiana-style dirty rice for a complete Creole meal.
• For a vegetarian version, substitute the seafood with diced tofu or tempeh.
• Experiment with different spices and herbs to customize the Creole sauce to your taste preferences.

Serving advice

Serve the Louisiana Creole Crêpes as a main course for lunch or dinner. Accompany them with a fresh green salad or a side of steamed vegetables to balance the flavors.

Presentation advice

Arrange the filled crêpes on a platter, drizzle the Creole sauce over them, and garnish with chopped green onions for a vibrant and appetizing presentation.