Posted by: Melanie Mathos | June 18, 2009

Ooh la la Crepes

This recipe is an attempt at replicating my favorite lunch at C’est La Vie in Sarasota. I served it with crispy baked potato wedges and green salad with fresh corn and a mustard vinaigrette.   

Source: Melanie (inspired by C’est La Vie)



  • 1 3/4 flour
  • 1/2 teaspoon coarse salt
  • 2 cups milk, room temperature  (I used soy milk)
  • 3 large eggs, room temperature
  • 5 tablespoons unsalted butter, plus more for the skillet
  • Two cans Albacore tuna
  • One shallot 
  • Handful of fresh parsley
  • 2 cups grated Swiss cheese
  • Small container whipping cream
  • Old Bay, Garlic Powder, s/p
  • Method:

  • If you want to make potatoes as a side, chop up one large potato into wedges, toss with olive oil, s/p and bake at 350 until brown (flipping once)
  • I made the mustard vinaigrette with olive oil, rice wine vinegar, horseradish, salt and pepper and tossed with lettuce and fresh corn kernels
  • Start by making crepe mix:
  • Sift flour and salt into a large bowl
  • Whisk together milk and eggs in a medium bowl
  • Pour milk mixture into flour mixture, whisking to combine
  • Whisk in butter
  • Strain mixture into a medium bowl and put in refrigerator
  • In a medium pan, saute thinly slice shallot until translucent
  • Add two cans of tuna fish
  • Add handful of fresh, chopped parsley and salt/pepper
  • Remove from heat
  • In a small saucepan, simmer cream over medium heat
  • Add cheese and whisk until blended
  • Add Old Bay, garlic powder, and s/p
  • Turn off heat
  • In a large skillet, melt one tablespoon over medium heat (make sure pan is warm before adding batter.)
  • Pour in crepe batter to thinly cover the entire pan
  • Once corners start browning, shake crepe loose and flip (trust me, it takes some confidence to do this part! If it doesn’t work the first time, separate with a spatula. Took me three tries to get it right – you have to commit. :))
  • Place tuna mixture in the middle of the crepe and fold sides in to create a square
  • Carefully flip and brown on both sides
  • Serve with sauce poured on top and garnished with parsley













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