Thursday, January 8, 2009

Oyster crêpes

Oyster crêpesOyster crêpes, originally uploaded by beFOODled.

S's mom made these delicious, rich oyster crêpes for dinner on my first night in Calgary during my visit over the holidays. She used raw oysters packed in water in a jar. Previously, I had only eaten oysters raw on the half-shell and smoked on crackers. If you are an oyster lover like me, you will also enjoy this recipe.

The crêpes are very useful for other fillings, too. You can wrap them around anything you wish, even sweet flavours. S's mom recommends you let the batter sit overnight, or at least an hour before making the crêpes.

Crepes, originally uploaded by beFOODled.

3/4 C flour
1 Tbsp sugar
1/4 tsp salt
4 eggs
1 1/2 C milk
2 Tbsp melted butter

Put all of the dry ingredients together. Start beating in a bit of milk. Add an egg and beat it in. Continue to add egg and milk alternately. Strain the batter. Add the melted butter. Leave the batter overnight in the fridge or at least one hour. Cook the crêpes in a frying pan brushed with a bit of butter on medium heat on both sides until golden. Set aside on a plate.

Raw oysters
Raw oysters, originally uploaded by beFOODled.

Oyster filling
8 sliced cremini (brown) mushrooms
one diced onion
chopped fresh parsley
18 oysters
canola oil

Salt the oysters in a colander and rub them with the salt. Rinse off some of the salt and lay out on paper towels. Dip and coat them lightly in flour. Fry them in the canola oil until golden and crispy. Set aside.

Cremini mushrooms, onions and parsley
Cremini mushrooms, onions and parsley, originally uploaded by beFOODled.
In the same pan, fry the onions and mushrooms until soft. Add flour, then milk and plain Philadelphia light cream cheese until goopy. Add salt and parsley. Mix together. Add the oysters back to the pan and coat.

Add filling to the crêpes, wrap them up and serve.

Sautéed vegetables and fried oysters
Sautéed vegetables and fried oysters, originally uploaded by beFOODled.


Related Posts with Thumbnails