Recipe by Bergy
This not only looks beautiful it tastes divine. Wonderful luncheon dish.
Top Review by Fulkenhaut
I invited my daughter, 2 DILs and 6 granddaughters over for lunch and a day at the pool, and I served this with a salad. It was perfect and a hit with the adults, although the DGDs couldn't be persuaded to try them. The oldest is 8, and had never seen crepes before! The only changes I made was to use soy milk in the crepes, for my lactose-intolerent DIL, and also to drizzle a tablespoon of the sauce inside each crepe. It really made a lovely presentation, and 2 per adult was a perfect luncheon portion. The next time I make them, I will be sure to make the crepes the night before to cut the prep time. Thank you Bergy for reviving my interest in crepes!
- 12 cooked crepes (, see All Purpose Dinner Crepes Batter)
- 226.79 g raw shrimp, peeled & deveined (or other seafood)
- 29.58 ml lite olive oil
- 29.58 ml green onions, sliced
- 2.46 ml fresh ginger, grated
- 2 clove garlic
- 473.18 ml Chinese pea pods (snow peas)
- 29.58 ml cornstarch
- 14.79 ml sugar
- 236.59 ml chicken broth
- 14.79 ml lemon juice
- 29.58 ml light soy sauce
- 311.84 g can mandarin oranges
Directions See How It's Made
- Saute the shrimp for 1-2 minutes or until they turn pink, remove from pan.
- Saute the onions, ginger, garlic& pea pods Toss& cook for 1-2 minutes.
- Return the shrimp and mix.
- Divide this mixture between the 12 crepes, fold over and arrange the crepes in a shallow baking dish To Make sauce---------------.
- In a saucepan mix the cornstarch with the sugar slowly stir in the broth, lemon juice& soy sauce, cook over low heat, stirring constantly until thickened and clear Add drained orange slices.
- Spoon over the crepes.
- Heat them in a 350F oven for about 10-15 minutes.