Tennis Magazine

Crêpe & Crème

1 / SAVORY

Buckwheat Crêpes

Yield: 4 servings

Batter:

1 egg
½ cups all-purpose flour, sifted
¼ cup whole-ground buckwheat flour, sifted
¼ teaspoons salt
1½ cups buttermilk
1 teaspoon unsalted butter
1 to 2 teaspoons vegetable oil

Herb Crème Fraîche and Filling:

1 cup crème fraîche5 sprigs tarragon5 sprigs dill1 limePepper & salt11oz. shrimp (cooked and pealed)4 scallions

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