Curried crepes

How to make Curried crepes recipe - The batter will keep in the refrigerator for up to 24 hours, so you could serve savory pancakes one night and sweet ones the next morning. Crêpes au curry recette

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