Crepe-y Halloween

On my very first night ever in Boston, I ate at a Spanish Tapas place on Newbury Street called Tapeo. I absolutely loved this place! And subsequently took all visiting friends there for the next, oh 3 years?!?! I never go there anymore because apparently we’re on a quest in my house to never eat at the same place twice! I don’t really miss it, but I do miss one of the dishes there. It was a pimiento con camarones. (A roasted red pepper stuffed with shrimp). It had some delicious sauce, but not only do I not really remember what it was, I’m not sure I’d even have the ingredients to make it. However, I wanted to try something with a similar flavor. I’ve also really wanted to try to make crepes. I feel like making them is a skill that is grossly overlooked when you see them.

So here we go. French crepe meets Spanish tapa!

Crepe Batter

6 eggs
2/3 cup whole milk
½ tsp salt
¼ tsp pepper
Coconut spray

Mix first 4 ingredients very well. Spray a thin coat of coconut spray into a 10 inch NON STICK pan on medium-low heat. Drop just a tad under ¼ of a cup into your pan and swirl it around to cover the bottom. It’s going to look thin, it should, it’s a crepe. Cook for a few minutes longer than you think you should (3 min total) then lift a corner with a spatula. If it’s browned, scoot the crepe to the far of one side, slide your spatula under and flip it! Then heat for another 3 minutes (or until brown). You can stack them up as you go and heat them back up later.

****Important Note****
Stick with it. You will ruin a few. It will take some time to get the hang of it. I ruined 6 before I got it down.

Plain Crepe








1 lb large shrimp, diced in ¼” pieces
½ bunch asparagus, diced small
2 roasted red peppers, diced small
1-1.5 Tbsp garlic
Splash white wine
*I used sauvignon blanc
2 Tbsp butter
*I use Kerry Gold its grass fed and it’s Irish, kind of like me!
1 Tbsp olive oil
Juice of 1 lemon

In a pan over medium-low heat, sauté butter, olive oil and garlic for about 5 minutes. Be careful not to burn the garlic. Then add asparagus and cook for anotherOpen Crepe 5-7 minutes. Add shrimp and cook until the pieces are just barely pink. Approximately 5 more minutes. Then throw in the wine and sauté for a minute or two. Toss in the roasted red peppers and mix until they are heated through as well. No more than a minute. Juice the lemon over the shrimp mix, with a sprinkle of salt and pepper and start filling your crepes.

To do this, keep your heat low and spoon a smallish amount into the middle. Then wrap them like burritos. I garnished them with some shaved raw asparagus, fresh parsley and a plain ole green salad dressed with lemon juice and olive oil.

It looks absolutely beautiful on a plate and it tasted awesome! You could even add an extra roasted red pepper as the bites with them were the best ones! This wasn’t really even close to the dish from Tapeo, but I considered it a valiant victory over a food I’ve been afraid to try to make (the crepe) and it was sooo delicious. Another thing, this is an incredibly light dinner, so it would also make a terrific brunch or lunch!

FInished Crepe



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