Crepe Batter

1 cup plain flour

1/2 teaspoon salt

3 eggs

1 egg yolk

1/2 cup milk

1/3 cup water

1 teaspoon oil

Crepe Filling:

10 pieces shrimps (shelled, deveined, sliced or chopped)

corn oil for saut?ing

1/2 cup chopped onions

1 piece zucchini, (use the green part only), julienne

1 small carrot, julienne

1/4 cup red bell pepper, julienne

salt and pepper to taste

Methods:

Batter For Crepes:

1. Mix all the ingredients to constitute your batter.

2. Pour your batter into an electric mixer and blend for 1 minute or until batter is smooth and lump-free. If you do not have an electric mixer you can use a whisk or egg beater.

3. Rest a strainer or sieve over a bowl and pour the batter mixture into the strainer. Press any remaining lumps in the batter through the strainer with the back of a spoon.

4. Cook the crepes in a non-stick pan. (Note: If the batter is too thick, add a little milk or water and blend well.) Heat a small amount of vegetable oil in the pan. Spoon a ladleful of crepe batter into the hot pan and evenly spread it to cover the bottom surface by slightly tipping the pan several times. Cook for about 2-3 minutes until the edges of the crepe lift clearly from the pan, and the underside is light golden brown. Turn the crepe over and cook for another 2-3 minutes until golden brown on both sides.

5. Repeat the process for the rest of the batter, making at least 10-12 crepes. When done, place in refrigerator to cool. Then proceed to do the filling.

Filling:

1. Saut? onions in a skillet until wilted. Add the shrimps and continue to saut?. Then remove from heat and set aside in a plate.

2. Wipe clean the same skillet and saut? the zucchini until half cooked. Add the rest of the vegetables and shrimps. Season with salt and pepper.

3. Wrap 2 or more tablespoons of the cooked vegetables in crepe. Continue wrapping the fillings with the remaining crepes. Serve with cream sauce.

Cream Sauce:

• 1 cup water or vegetable stock
• 1/4 cream
• salt and pepper to taste
• 2 tablespoons corn starch dissolved in water.
• 1 teaspoon chopped parsley

Method: Blend all ingredients except the corn starch mixture. Then simmer and thicken sauce with the corn starch mixture.

Chef’s Tip: When making crepes, it is advisable to use a crepe pan, usually 22 cm (8.5”) in diameter, and should be non-stick. However, if you do not have a non-stick crepe pan, you can use a heavy cast iron crepe pan. Before using the pan for the first time, it is a must to “prove” it first to prevent the crepe from sticking to the pan. To prove or season the pan, heat and rub with salt. Wipe clean and repeat with oil. Do not wash the pan after use, just wipe it clean.

Household Tips:

1. To some of us, eating chicken with the skin on tastes better. But be aware that the skin is fat waiting to harm your health. Try this method to minimize fat intake. Cook chicken with the skin on to seal in the flavor, vitamins and moisture. Then simply peel off the skin before eating.

2. I received a call from one of my readers asking for the proper way of defrosting meat. Here’s my proven method. Defrost meat in the microwave oven for 10 minutes for every pound of meat. Turn meat regularly for even thawing. If you do not have a microwave oven, always defrost meat in the bottom of the refrigerator to avoid contaminating other food items. Frozen meat usually thaws overnight.

Editor's Note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 29 years of service to the Filipino-American community) - 3610 Lee Highway, Arlington, Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food stylist, cake designer, and culinary writer; kitchen-tested and mastered more than 400 recipes, and counting. Host of the cooking show – “Evelyn’s Kitchen – Cooking with Friends”.