Curried seafood crêpes from The Best of Gourmet 1992: Featuring the Flavors of France (page 122) by Gourmet Magazine Editors

  • carrots
  • milk
  • Show all ingredients...

  • EYB Comments

    The crêpes can be made 3 days ahead and the filling 1 day ahead and kept chilled.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The crêpes can be made 3 days ahead and the filling 1 day ahead and kept chilled.

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