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Crockpot Pork and Green Chile Stew

This delicious stew is super easy to make. Just brown the meat, dump it all in the crockpot – and a hearty meal is ready for you when you get home!

crockpot

Making the Crockpot Stew

Start by cutting the pork into cubes and sprinkling with 1/2 teaspoon each of the salt and pepper.

Heat the olive oil in a heavy skillet, then brown the meat on all sides.

Clean the tomatillos –

While the meat is browning, add the vegetables, chiles, spices, garlic, and the remaining salt and lemon pepper in the crockpot.

Give it a stir just to mix the ingredients.

Top with the potatoes, pork and all the pan drippings. Don’t stir it again!

Put the lid in the crock pot and cook on low for 6 to 7 hours.

At this point, mix the cornstarch with the water. Carefully stir in some of the juices from the pot. Pour it over the stew and stir it all together. Cover and cook on low for another hour.

Serve it hot garnished with cilantro, and maybe a dusting of smoked paprika.

crockpot

It goes great with sopapillas [1]!

© Copyright 2024 The Lazy Gastronome

crockpot
Print [2]
Pork and Green Chile Crockpot Stew

A simple and delicious stew that cooks while you're away.

Course: Main Course, main dish
Cuisine: American, Southwestern
Keyword: crockpot, green chile, green onion, pork, potatoes, slow cooker, tomatillo
Servings: 4 servings
Author: HelenFern
Ingredients
  • 1 pound pork roast, cut into 1 to 2 inch cubes
  • 1-1/2 teaspoon kosher salt
  • 1-1/2 teaspoon lemon pepper
  • 1 Tablespoon olive oil
  • 4 large yellow potatoes, quartered
  • 1/2 large onion, cut into slices
  • 4 oz can diced green chiles
  • 4 large tomatillos, husk removed and cut into quarters
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon cider vinegar
  • 1/8 cup cornstarch
  • 1/4 cup lukewarm water
  • cilantro leaves for garnish
Instructions
  1. Start by cutting the pork into cubes and sprinkling with 1/2 teaspoon each, salt and lemon pepper.

  2. Heat the olive oil in a heavy skillet, then brown the meat on all sides.

  3. While the meat is browning, add the vegetables, chilis, spices, garlic, and the remaining salt and lemon pepper in the crockpot.

  4. Give it a stir just to mix the ingredients.

  5. Top with the potatoes, pork and all the pan drippings. Don't stir it again!

  6. Put the lid in the crock pot and cook on low for 6 to 7 hours.

  7. At this point, mix the cornstarch with the water. Carefully stir in some of the juices from the pot. Pour it over the stew and stir it all together. Cover and cook on low for another hour.

  8. Serve it hot garnished with cilantro leaves

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

crockpot

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Christmas in Romania – Ciorba de Perișoare (Pork Meatballs in Broth)

Posted By HelenFern On In Main dish,Soup | 7 Comments

Next up on our Christmas tour – Romania

In Romania, the winter and Christmas holidays are kicked of at Ignat (St. Ignatius Day) on December 20. Ignat is the last of the preparations for Christmas. The celebration includes sacrificing a pig that will be used for the Christmas dinner and putting up the Christmas tree.

And after an evening of caroling, the family warms up with this amazing meatball soup – full of vegetables from the harvest and some sour lemon juice. And let me tell you, this soup is so good, we’re going to have it year around!

ciorba Romania

Romania kicks off the season with Ciorba de Perișoare

Perișoare are meatballs [6] typically made with minced pork and rice. They are simmered in a broth of root and aromatic vegetables.

Ciorba is a sour soup. The sour is added using fermented grain, sauerkraut or, as in this case, lemon juice and it really adds some deep flavor.

This soup is truly a comfort food!

Making the Meatballs

Mix all the meatball ingredients together. I use my hands because I can squeeze it and mix it well.

Once its blended, form it into meatballs. You should be able to get 18 to 24. Cover them and refrigerate for an hour.

ciorba

Make the broth while the meatballs chill.

The broth is the base of the soup

In a heavy stock pot, saute the vegetables in the olive oil until the onions are turning opaque.

ciorba

Stir in the tomato paste and keep stirring until all the vegetables are coated.

Add the broth and the water. Bring it to a boil, then simmer for 30 minutes to an hour.

Making the Ciorba de Perișoare

Carefully add the meatballs to the broth. Let them cook until they start to float, about 30 to 45 minutes.

ciorba

Stir in the lovage, lemon juice and salt and pepper to taste.

Break the yolk on the egg, but do not beat it.

Romania

Whisk the soup while slowly pouring the egg in. Whisk gently for about two minutes to create threads of egg.

Serve it hot with a dollop of sour cream (or plain Greek yogurt) and some chopped, fresh parsley.

ciorba

And now enjoy!

© Copyright 2023 The Lazy Gastronome

Romania

ciorba
Print [7]
Ciorba de Perișoare

A delicious soup of vegetable broth, pork and rice meatballs and some sour lemon juice. The flavors are well suited for this comfort food.

Course: Main Course, main dish, supper
Cuisine: Christmas Eve
Keyword: carrots, celery, Christmas food, comfort, ground pork, lemon, lovage, onions, parsnips, rice, soup
Servings: 4 Bowls
Author: HelenFern
Ingredients
Meatballs
  • 1 pound ground pork
  • 1/4 cup raw long-grain rice
  • 1 large egg
  • 1/4 cup bread crumbs
  • 1 Tablespoon fresh chopped dill
  • 1 Tablespoon fresh chopped parsley
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground black pepper
Broth
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 3 large carrot, cut in 1 to 2 inch chunks
  • 2 medium celery stalks, cut into 1 inch chunks
  • 1 medium parsnip, peeled and cut into 1 inch chunks
  • 3 Tablespoons tomato paste
  • 3 cups chicken broth
  • 3 cups water
  • 3 - 4 Tablespoons fresh lemon juice
  • 1 Tablespoon chopped lovage (or celery leaves)
  • 1 large egg
  • sour cream and chopped parsley for garnish
Instructions
Meatballs
  1. Mix all the meatball ingredients together. I use my hands because I can squeeze it and mix it well.

  2. Once it's blended, form it into meatballs. You should be able to get 18 to 24. Cover them and refrigerate for an hour. 

  3. Make the broth while the meatballs chill. 

Broth
  1. In a heavy stock pot, saute the vegetables in the olive oil until the onions are turning opaque. Stir in the tomato paste and keep stirring until all the vegetables are coated.

  2. Add the broth and the water. Bring it to a boil, then simmer for 30 minutes to an hour.

  3. Carefully add the meatballs to the broth. Let them cook until they start to float, about 30 to 45 minutes.

  4. Stir in the lovage, lemon juice and salt and pepper to taste.

  5. Break the yolk on the egg, but do not beat it.

  6. Whisk the soup while pouring the egg in. Whisk gently for about two minutes to create threads of egg.

  7. Serve it hot with a dollop of sour cream (or plain Greek yogurt) and some chopped, fresh parsley.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Romania

 

Crăciun fericit – Merry Christmas

Leave me a comment – I’d love to hear your thoughts!

Christmas in Poland – Bigos

Posted By HelenFern On In Casseroles,Christmas,Holidays,Internationally Inspired,Polish | 8 Comments

  Christmas in Poland is full of tradition – and food!! The celebration starts on Christmas eve and continues for three days.

poland

Christmas in Poland

Christmas Eve -Wigilia – kicks off the holiday! It is the most important day of the three day celebrations and is always spent with family and friends.

Traditionally, the meal, called Kolacja wigilijna, was meatless except for fish. There are twelve dishes, one for each of the twelve apostles. An extra chair is always at the table, symbolizing there is room for all. The people of Poland believe that no one should be left alone on Christmas and there is always a place at their table.

While the meal is cooking, the children watch the sky.  When the first star is seen, the meal begins! Everyone has to have a little bit of every dish to ensure good fortune in the year to come. And those dishes always included barszcz (a beetroot soup), carp, herring, pierogi, sauerkraut and poppy seed cake.

Bigos is a popular dish on Christmas, but for those sticking to the meatless tradition,here is another version. The Christmas Eve version is made with wild mushrooms and cabbage.

Christmas day and the day after offers even more feasting.

Where did Bigos come from?

Some say a woman in the countryside created it to use leftovers from the Christmas feasts. Now it’s popular to take the ingredients on hunting trips (why it’s called Hunter’s Stew [11]) to add the game meat and cook up by the campfire. Today it’s one of the most popular dishes in Poland. And it’s on most tables at Christmas.

Bigos is made of a variety of meats and sausage and various vegetables and can be eaten hot or cold, delicious any time of year!

How to Make Bigos (Hunter’s Stew)

This dish takes a while, but the longer it cooks, the more the flavors are enhanced.

First, soak the porcinis in 1/2 cup of hot water for 1 to 2 hours to rehydrate them. Chop them coarsely. Save the liquid!

Poland

Place the juniper, cumin, peppercorns and caraway in a pestle and crush the seeds with the mortar.

In a heavy kettle, heat the bacon fat on medium-high. Add the spices and saute until they are fragrant, about 3 minutes.

Poland

Cut the pork into chunks – add it and the chicken thighs to the kettle to brown them.

Poland

Add the onion, cabbage, mushrooms, prunes  and tomato paste. Gently cook for about 5 minutes.

Stir in 1 cup of water, the mushroom water, paprika and dried marjoram. Add salt and pepper to taste.

Next, put the kielbasa, ham hock and pilsner in the pot. Bring it to a boil, then cover and cook on low for about an hour.

Remove the chicken from the pot and set aside to cool. When it’s cool enough to handle, strip the meat from the bones and add it back to the pot.

poland

Next, stir in the sauerkraut and simmer for another 1 to 2 hours.

Add salt and pepper to taste and serve with mashed potatoes.

You can have this stew any time of year – hot or cold!

Copyright 2023 Lazy Gastronome

5 from 7 votes
poland
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Polish Bigos (Hunter's Stew)

A hearty bowl of cabbage, mixed meats, mushrooms and sauerkraut. Traditional at Christmas, this stew can be eaten hot or cold.

Course: Breakfast, dinner, Main Course, main dish, supper
Cuisine: Christmas, Christmas Eve, polish
Keyword: cabbage, chicken, juniper, mushrooms, pork, sauerkraut, sausage
Servings: 4 servings
Author: HelenFern
Ingredients
  • 2 large chicken thighs
  • 1/2 pound pork, cut into pieces
  • 1 large ham hock
  • 8 oz kielbasa or other Polish sausage
  • 1/2 oz. dried porcini mushrooms
  • 1 teaspoon caraway seeds
  • 2 teaspoons dried juniper berries, crushed
  • 1/2 teaspoon cumin seeds crushed
  • 2 teaspoons black peppercorns, crushed
  • 1 bay leaf
  • 3 Tablespoons bacon fat
  • 1 medium onion, chopped fine
  • 2 cups green cabbage, chopped
  • 1/2 cup tomato puree
  • 2 teaspoons paprika
  • 1 teaspoon dried marjoram, crumbled
  • 8 prunes, cut in half
  • 1-1/2 cup pilsner (a light, not sweet or bitter beer)
  • 1-1/2 cup jarred or homemade sauerkraut
  • Salt and pepper to taste
Instructions
  1. First, soak the porcinis in 1/2 cup of hot water for 1 to 2 hours to rehydrate them. Save the liquid!

  2. Place the juniper, cumin, peppercorns and caraway in a pestle and crush the seeds with the mortar.

  3. In a heavy kettle, heat the bacon fat on medium-high. Add the spices and saute until they are fragrant, about 3 minutes.

  4. Cut the pork into chunks - add it and the chicken thighs to the kettle to brown them.

  5. Add the onion, cabbage, mushrooms, prunes  and tomato paste. Gently cook for about 5 minutes.

  6. Stir in 1 cup of water, the mushroom water, paprika and dried marjoram. Add salt and pepper to taste.

  7. Next, put the kielbasa, ham hock and pilsner in the pot. Bring it to a boil, then cover and cook on low for about an hour.

  8. Remove the chicken from the pot and set aside to cool. When it's cool enough to handle, strip the meat from the bones and add it back to the pot. 

  9. Stir in the sauerkraut and simmer for another 1 to 2 hours.

  10. Add salt and pepper to taste and serve with mashed potatoes.

Recipe Notes

 

Copyright 2023 Lazy Gastronome

 

Wesołych Świąt  – Merry Christmas

Leave me a comment – I’d love to hear your thoughts

Oktoberfest Jägerschnitzel

Posted By HelenFern On In German,Holidays,Internationally Inspired,Oktoberfest | 8 Comments

Oktoberfest is winding up. It runs this year from September 16 until October 3. So there’s still time to whip up a German dinner and celebrate the holiday!

Oktoberfest

Why is Oktoberfest celebrated?

This 16 to 18 day festival runs from mid-September until the end or into early October. It was originally a horse race to honor of the marriage of King Ludwig I to Princess Therese, October 12, 1810. There a huge celebration complete with the drinking of Marzen beer (a delicious, malty, sweet ale).

It became an annual event that has since evolved to a party all around the world and centers around drinking beer.

I live near a town that has a Bavarian theme in all it’s storefronts and some of its restaurants. And every year they put on a HUGE festival for Oktoberfest, complete with crafts, German sausage, a beer garden and an oompah band. It’s said to be the biggest Oktoberfest in Oregon.

oktoberfest

Growing up in a German family that loved to polka and drink beer, this celebration brings back memories. My dad loved to go. While everyone else was perusing the craft booths, dad drank beer and rocked out to polka tunes from the oompah band.

But I digress…

What is schnitzel?

Schnitzel is a thin cut of meat that has been pounded, lightly breaded and fried. It’s served with cream sauce, mushroom gravy, or just simply a lemon wedge.

There are different kinds of schnitzel too. Many people have heard of weinerschnitzel. Weinerschnitzel version that is typically made with veal. Hänchenschnitzel is made with chicken and Putenschnitzel is with turkey. And schweineschnitzel, which is pork.

We grew up on different variations of schweineschnitzel. Sometimes Grandma served it with a lemon wedge,

sometimes a luscious creamy white gravy. But when Grandpa made it, he made hunters schnitzel – or Jägerschnitzel. A perfect piece of breaded pork slathered with a mushroom gravy.

Are you hungry yet?

Making Jägerschnitzel for Oktoberfest

This dish seems complicated when you first look at the recipe, but read it through. There are only few ingredients. Have everything prepped and ready to go before your start. I served mine with noodles (the way Grandpa did) so I made those first. After they were done I buttered them and kept them warm.

Grandpa – He was such an amazing rustic cook.

Making the Gravy

Make the gravy next. Melt the butter in a heavy saucepan. (European butter is the best. American butter has higher moister content. It will work but keep the heat high enough.)

Gently cook the sliced mushrooms in the butter until they are tender, 5 to 10 minutes.

Now, stir the flour into the mushrooms and

keep stirring them until they are well coated. Cook on low until the flour starts to brown a bit.

Slowly whisk in the broth, then the milk, continuing to whisk until it’s well blended.

Bring to a boil, then reduce to low and simmer for about 15 minutes. Add salt to taste.

A word about salt. I like to use kosher salt when cooking. It’s bigger and seems to just meld into the ingredients better. Sea salt is light and delicate. It’s perfect as a finishing salt. Just sprinkle it over the finished dish.

Now – on to the schnitzel.

Cut the pork steaks in half. Using a meat mallet, pound them to about 1/4 inch thick. Set aside.

Half of this steak is pounded and half is not, to show what is will look like.

Mix the flour, salt and pepper on a large plate. In shallow bowl, whisk the eggs and lemon juice. Last, pour the breadcrumbs onto another large plate.

Fill a deep skilled with about 1/2 inch of neutral oil – like grapeseed, peanut or canola. Heat the oil to 325 degrees.

One at a time, dredge each pounded pork steak through the flour mixture. Shake off the excess.

Dip into the egg mixture and again, shake off the excess.

Finally, run through the breadcrumbs, shaking off any excess.

Carefully lower the pork into the hot oil, making sure it doesn’t splash. Cook it for about 3 to 4 minutes, or until its golden, then flip it and cook the other side.

Remove it from the oil and drain on paper towels. Serve with hot noodles and topped with the gravy – garnish with chopped parsley.

And have a German beer with it too!

Ein Prosit!

© Copyright 2023 The Lazy Gastronome

5 from 4 votes
Print [16]
Jägerschnitzel

A delicious breaded and pan fried pork cutlet covered in a creamy mushroom gravy.

Course: dinner, Main Course, main dish, supper
Cuisine: German, Oktoberfest
Keyword: breaded, fried, gravy, mushrooms, oktoberfest, pan fried, pork
Servings: 4 servings
Author: HelenFern
Ingredients
Gravy
  • 1/4 cup European butter (American butter has higher moister content. It will work but keep the heat high enough.)
  • 1 pound crimini mushrooms, sliced (Wild mushrooms are also amazing - like chanterelles)
  • 1/4 cup all purpose flour
  • 2 cups chicken broth
  • 1-1/2 cups half and half or heavy cream
Schnitzel
  • 4 large pork steaks, bones removed, cut in half
  • 1 cup flour
  • 1-1/2 teaspoons kosher salt
  • 2 large eggs
  • 2 Tablespoons fresh lemon juice
  • 1 cup plain bread crumbs
  • Oil for frying
  • chopped parsley and lemon for garnish
Instructions
Gravy
  1. Melt the butter in a heavy saucepan.

  2. Gently cook the sliced mushrooms in the butter until they are tender, 5 to 10 minutes.

  3. Stir the flour into the mushrooms and keep stirring them until they are well coated. Cook on low until the flour starts to brown a bit.

  4. Slowly whisk in the broth, then the milk. Continue to whisk until it's well blended.

  5. Bring to a boil, then reduce to low and simmer for about 15 minutes. Add salt to taste.

  6. Now - on to the schnitzel.

Schweinerschitzel
  1. Cut the pork steaks in half, making 8 pieces. Using a meat mallet, pound them to about 1/4 inch thick. Set aside.

  2. Mix the flour, salt and pepper on a large plate. In shallow bowl, whisk the eggs and lemon juice. Last, pour the breadcrumbs onto another large plate.

  3. Fill a deep skilled with about 1/2 inch of neutral oil - like grapeseed, peanut or canola. Heat the oil to 325 degrees.

  4. One at a time, dredge each pounded pork steak through the flour mixture. Shake off the excess.

  5. Dip into the egg mixture and again, shake off the excess.

  6. Finally, run through the breadcrumbs, shaking off any excess.

  7. Carefully lower the pork into the hot oil, making sure it doesn't splash. Cook it for about 3 to 4 minutes, or until its golden, then flip it and cook the other side.

  8. Remove it from the oil and drain on paper towels.

  9. Serve with hot noodles and topped with the gravy, garnished with chopped parsley. And have a German beer with it too!

Recipe Notes

 

Ein Prosit!

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Saigon Crepes – Banh Xeo

Posted By HelenFern On In Internationally Inspired,Main dish,Vietnamese | 8 Comments

I’m always looking for new things to eat and cook. I tried these at a restaurant and decided to give them a go. I little research, a little playing, and I came up with some Saigon crepes that were pretty close to what I ate -We’ll be having them again!

saigon

What is a Saigon Crepe?

Saigon crepes are a Vietnamese [20] street food. The crispy crepes are typically filled with pork, shrimp, bean sprouts and green onions – and sometimes mushrooms. Each crepe is wrapped in a lettuce leaf.

They are served with a sweet, savory and salty nuoc cham – a Vietnamese dipping sauce. Not only are they delicious, they are easy to make!

Make the nuoc cham first – 

Mix the sugar with the warm water in a small bowl. Stir until the sugar has dissolved. Add the remaining ingredients and whisk until blended.

Many of the ingredients are available in the Asian section of the market (or on Amazon!)

Cover and refrigerate until you are ready to use it, at least a couple of hours. It will help all the flavors meld together.

Be sure to bring it to room temperature before you use it.

You can also buy the sauce premade  –

Making and serving the crepes – 

Mix all the crepe batter ingredients together in a medium bowl. Allow it to rest at least one hour before you use it.

saigon

Ready to eat? Get all the ingredients together and prepped.

Start by cooking the onions and mushrooms in 2 Tablespoons of oil. Gently cook until they are starting to soften.

Add the shrimp and pork and cook until the shrimp is just starting to turn pink, about 3 minutes.

Remove it all from the heat and set aside.

Heat a skillet and add 1 Tablespoon of oil.

Pour 1/4 of the crepe batter (about 1/3 cup) to the pan and swirl it to spread it out to a thin pancake. Let it cook for about 1 minutes on medium-high heat.

Add 1/4 of the vegetable and meat mixture, 1/4 of the bean sprouts and 1/4 of the green onions. Cover and cook for another minutes. The shrimp should be pink, but the sprouts should still have some crunch.

saigon

Gently fold the crepe in half and set on a heated plate. Continue until all four crepes are made. If you are making a lot, put them on a rack in the oven on warm. The rack will keep them crispy.

Lay each crepe on a fresh lettuce leaf. Wrap the leaf around the crepe

and serve with dipping sauce. I cut each crepe in half, so one whole crepe is a serving.

saigon

NOTE: the first one almost always does not come out! I just set it aside and we ate it – but it wasn’t as pretty as the others! There is enough batter to make four good crepes and one not so good (first) one.

© Copyright 2023 The Lazy Gastronome

5 from 7 votes
Print [21]
Saigon Crepes - Banh Xeo

Crispy crepes made of rice flour and filled with vegetables, shrimp and pork. The dipping sauce is delicious combination of sweet, savory and salty.

Course: Main Course, main dish, Snack
Cuisine: Street food, Vietnamese
Keyword: bean spouts, fish sauce, green onion, lime juice, onion, pork, rice flour, shrimp
Servings: 4 crepes (with enough for the not so good first one)
Author: HelenFern
Ingredients
Nuoc cham - Dipping sauce
  • 1/4 cup sugar
  • 1/2 cup warm water
  • 3 Tablespoons fresh lime juice
  • 1/4 cup fish sauce (Available in the Asian section of the market)
  • 1 teaspoon crushed garlic (about 1 large clove)
  • 1 Tablespoon minced red onion
  • 1 Tablespoons crushed red pepper flakes
Crepe Batter
  • 1 cup rice flour
  • 1/4 teaspoon tumeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon granulated white sugar
  • 1/4 cup water
  • 1 cup canned coconut milk (save the rest of the can for your coffee!!)
The Rest of the Crepe
  • 6 Tablespoons olive oil (Just a little more than 1/3 cup)
  • 1/4 cup yellow onion, chopped
  • 1 cup oyster mushrooms, chopped
  • 1/2 to 3/4 pound raw shrimp - peeled, cleaned and cut into large chunks
  • 1/2 cup cooked pork, chopped
  • 3 to 4 green onions, white and green parts, sliced
  • 3 to 4 cups mung bean sprouts
  • 8 large lettuce leaves - use a leaf type lettuce, not iceberg
Instructions
nuoc cham - dipping sauce
  1. Mix the sugar with the warm water in a small bowl. Stir until the sugar has dissolved. Add the remaining ingredients and whisk until blended.

  2. Cover and refrigerate until you are ready to use it, at least a couple of hours. It will help all the flavors meld together.

  3. Be sure to bring it to room temperature before you use it. 

The Batter
  1. Mix all the crepe batter ingredients together in a medium bowl.

    Allow it to rest at least one hour before you use it.

Making the crepes -
  1. Start by cooking the onions and mushrooms in 2 Tablespoons of oil. Gently cook until they are starting to soften.

  2. Add the shrimp and pork and cook until the shrimp is just starting to turn pink, about 3 minutes.

  3. Remove it all from the heat and set aside. 

  4. Heat a skillet and add 1 Tablespoon of oil.

  5. Pour 1/4 of the crepe batter (about 1/3 cup) to the pan and swirl it to spread it out to a thin pancake. Let it cook for about 1 minutes on medium-high heat.

  6. Add 1/4 of the vegetable and meat mixture, 1/4 of the bean sprouts and 1/4 of the green onions. Cover and cook for another minutes. The shrimp should be pink, but the sprouts should still have some crunch.

  7. Gently fold the crepe in half and set on a heated plate. Continue until all four crepes are made. If you are making a lot, put them on a rack in the oven on warm. The rack will keep them crispy.

  8. Lay each crepe on a fresh lettuce leaf. Wrap the leaf around the crepe and serve with dipping sauce. 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

 

Leave me a comment – I’d love to hear your thoughts!