Stuffed Crepes

Name: Stuffed Crepes (Crêpes Farcies)
Cuisine: France
Ingredients: For each 6-inch crêpe, use 3 tablespoons of diced or chopped cooked ingredients (such as meat, fish, shellfish, poultry, vegetables, cheese, or combinations) bound together with 1 tablespoon or so of the sauce you will be using to cover the crêpes.; For each 6-inch crêpe, use 3 tablespoons of diced or chopped cooked ingredients (such as meat, fish, shellfish, poultry, vegetables, cheese, or combinations) bound together with 1 tablespoon or so of the sauce you will be using to cover the crêpes.; For each 6-inch crêpe, use 3 tablespoons of diced or chopped cooked ingredients (such as meat, fish, shellfish, poultry, vegetables, cheese, or combinations) bound together with 1 tablespoon or so of the sauce you will be using to cover the crêpes.; For each 6-inch crêpe, use 3 tablespoons of diced or chopped cooked ingredients (such as meat, fish, shellfish, poultry, vegetables, cheese, or combinations) bound together with 1 tablespoon or so of the sauce you will be using to cover the crêpes.; For each 6-inch crêpe, use 3 tablespoons of diced or chopped cooked ingredients (such as meat, fish, shellfish, poultry, vegetables, cheese, or combinations) bound together with 1 tablespoon or so of the sauce you will be using to cover the crêpes.; For each 6-inch crêpe, use 3 tablespoons of diced or chopped cooked ingredients (such as meat, fish, shellfish, poultry, vegetables, cheese, or combinations) bound together with 1 tablespoon or so of the sauce you will be using to cover the crêpes.; Diced chicken and mushrooms with a velouté flavored with tarragon.; Diced chicken and mushrooms with a velouté flavored with tarragon.; For each 6-inch crêpe, use 3 tablespoons of diced or chopped cooked ingredients (such as meat, fish, shellfish, poultry, vegetables, cheese, or combinations) bound together with 1 tablespoon or so of the sauce you will be using to cover the crêpes.; For each 6-inch crêpe, use 3 tablespoons of diced or chopped cooked ingredients (such as meat, fish, shellfish, poultry, vegetables, cheese, or combinations) bound together with 1 tablespoon or so of the sauce you will be using to cover the crêpes.; Shrimp, crab, lobster, or scallops with a curry-flavored béchamel.; Shrimp, crab, lobster, or scallops with a curry-flavored béchamel.; Shrimp, crab, lobster, or scallops with a curry-flavored béchamel.; Shrimp, crab, lobster, or scallops with a curry-flavored béchamel.; Fill with the four-cheese mixture from Four-Cheese Ravioli and serve with a tomato sauce sprinkled with grated Parmesan.; Fill with the four-cheese mixture from Four-Cheese Ravioli and serve with a tomato sauce sprinkled with grated Parmesan.; Fill with the four-cheese mixture from Four-Cheese Ravioli and serve with a tomato sauce sprinkled with grated Parmesan.; Fill with the four-cheese mixture from Four-Cheese Ravioli and serve with a tomato sauce sprinkled with grated Parmesan.

Crêpes Farcies

Preparation info

Difficulty
Medium

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

A crêpe farcie can be a wonderfully elegant creation, with the crêpe batter, filling, and sauce all designed to go with one another and seasoned accordingly. Or crêpes can dress up leftovers for a simple family meal. The possible combinations of ingredients for stuffing crêpes is limited only by your imagination, but there are some guidelines for a stuffing mixture that to me has the proper consistency and will hold together, and there are some combinations of stuffings and sauces th