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.
Filling
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
S&P
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
another 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!
Salud!