Crepes just like Paulette’s does them
Paulette’s George Falls goes to great lengths to help fulfill reader requests, even when the requested dish isn’t exactly on the menu.
When Ellen Bruner requested Paulette’s Seafood Crepes, Falls responded quickly, saying, “Actually, we don’t have one as such. We put our Coquille St. Jacques in a crepe. ... We do have a shrimp crepe and a crabmeat crepe.” But he pledged to work up a homekitchen version of the Coquille St. Jacques.
Cutting Paulette’s crepes recipe down to size proved
until cooked, then drain. 5 In a separate pan, heat the St. Jacques sauce. Combine sauce and seafood and mix well. Fold into a crepe (see recipe), garnish and serve. Note: This is also good in a rarebit dish, topped with bread crumbs and baked to a golden brown in the oven. Serve with a lemon wedge. 1 Put the water, milk, eggs and salt into blender jar. Add flour, then butter. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend 2 to 3 seconds more. Cover and refrigerate at least 2 hours. 2 The batter should be a harder, as the restaurant starts with pounds of ingredients. Falls sent Julia Child’s recipe, saying, “It has the same ingredients, but with a little butter added, of course.” We’ve added some cooking instructions for crepe novices.
Requests for recipes can be left very light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crepe should be about 1/16-inch thick. Makes 25 to 30 crepes, 6 to 6½ inches in diameter. Cooking method: 1 Heat a nonstick skillet over medium-high heat until hot. Dip a paper towel into a little vegetable oil; carefully wipe inside of hot pan. 2 Set pan over heat to heat the oil. Pour in a generous 2 tablespoons batter. Immediately swirl pan to gently coat entire bottom evenly with batter. Pour any batter that does not adhere to pan back into container of batter. 3 Return pan to heat; cook until set little light brown beads of moisture appear, about 30 seconds. Use a heatproof spatula to loosen and flip the crepe. Brown second side, about 30 seconds. 4 Keep warm in covered baking dish in low oven while cooking remaining crepes. at 529-2673. Responses need to be in writing. Please e-mail them to CArecipefinder@gmail.com or mail to Recipe Finder, P.O. Box 84, Hillsboro, Tenn. 37342. Include your name, address and telephone number. We’ll use only your name in a column.