Crepes

Ingredients

1 cup All-purpose flour, sifted
1 tsp Sugar
¼ tsp Kosher salt
3 Eggs, beaten
2 cups Milk
2 Tbl Melted butter

Instructions

Combine flour, salt and sugar in a mixing bowl.

In a separate bowl, combine milk, eggs and mutter. Add wet mixture to the dry mixture and combine thoroughly.

Using an 8-inch non-stick skillet, place 1-2 oz. of crepe batter in center on medium heat and swirl to coat pan. Allow to set, loosen edges with a rubber spatula and slide onto a piece of wax or parchment paper.

Yield: 15-18 crepes

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Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

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RobertStJohn.com