Curried crepes

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10-12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 tbsp olive oil, plus more as needed

handful of small uncooked shrimps, shelled and deveined

1–2 tbsp medium-hot curry paste from a jar

small handful of fresh cilantro (coriander) leaves

1 lemon, halved sea salt

Method:

1 Sift the flour into a mixing bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little a time. When incorporated, beat the mixture with a balloon whisk or electric mixer to remove any lumps. Transfer to the refrigerator to rest for 30 minutes.

2 Heat 1 tbsp olive oil in a frying pan, add the shrimps, and cook over high heat for 2–4 minutes, until pink. Stir in the curry paste, add a little hot water, and simmer 10 minutes, until thickened. Add the cilantro, a squeeze of lemon juice, and a pinch of salt.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula and cook for 1 minute or until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon half the shrimp mixture onto one half of a crêpe, and roll or fold into quarters. Fill a second crêpe, then serve with a squeeze of lemon.

Curried crepes