Italian Sunday Sessions
with Nicole Hernandez & Amy Withers Riedl
The first sign of fall is the appearance of flavorful green chilies from Hatch, New Mexico. Famous for their rich flavor combined with the perfect amount of spicy heat, they fill the crispy fall air with the most amazing smell when they are being roasted. If you are looking for a great unique recipe in which to use these seasonal treats, this savory crepe recipe is decadent as the delicate crepes add a elegant base for the spicy shrimp chili cream sauce. The crepes can be a a great main course for brunch or dinner or they can be sliced for an impressive appetizer.
1 Tablespoon of extra virgin olive oil
3 Hatch Chilies - Roasted (directions for roasting below)
1 pound raw, peeled and deveined shrimp
1 cup heavy whipping cream
2 oz goat cheese
1 bay leaf
Salt and pepper to taste
Crepes (recipe to follow)
Put 3 Hatch Chilies on a parchment lined backing sheet in the broiler or place chilies directly over a grill until one side is well charred and turn them over. Once evenly charred remove from the oven and put into a paper or plastic bag to cool. The steam loosens the skin. Once cool, peal the skin off and remove inner seeds from chilies and discard and finely chop the meat of the chili.
Filling for Crepes
In a skillet, heat a tablespoon of olive oil and add the chilies with 1 pound chopped raw shrimp and saute until the shrimp turn completely pink. Add 4 oz of goat cheese and 1/2 to 3/4 cup of cream along with a dash of salt and pepper and saute until the sauce thickens. If the sauce is too thick add a bit more cream and set aside.
Topping for Crepes
In a sauce pan heat 1/2 cup cream with a bay leaf and salt and pepper just to warm.
1 cup organic unbleached flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 Tablespoons melted butter
In a large mixing bowl, whisk together the flour and the eggs. Gradually add the milk, water and mix completely. Add the salt and butter and beat until smooth.
Add a small pat of butter to a round skillet over medium heat and let melt. Pour a 1/4 cup of the patter into the melted buttered pan, tilt the pan with a circular motion so that the batter thinly coats the surface evenly.
Cook the crepes about 2 minutes until the bottom is a light brown and easily to slide a spatula under a flip to cook the other side. Put on a plate and start next crepe.
Assemble. Fill each crepe with the shrimp and chili cream sauce and roll, drizzle the warm bay leaf cream sauce over the top and serve warm.