Today, I organized the dickens out of my closet.
Then, I did this in front of said closet:
(gif from Something Unheard Of)
Then, I organized my pantry and did the same thing there.
Recaulked the tub. Very similar scene.
Finally, I made these crepes for lunch. Ditto.
Sometimes it doesn’t take much to feel awesome, and a lunch like this–it really isn’t much. The crepes part may be a little time-consuming, but it’s worth it. Not to mention that I’d much rather make 1,000 crepes than spend literally even 8 precious seconds organizing shoes. Boooorrrring. This lunch, though? Not boring.
This is how things start. Crepe batter couldn’t get any easier: blend and wait. Letting it settle down in the fridge for an hour or so is important; it allows most of the bubbles to escape, ensuring that your crepes won’t do something crazy, like tear. We want dense, eggy stuff.
Just like this. See the butter sizzling at the edges? Oh, man.
Then, there’s grilled shrimp, grilled corn. I’ve been a big fan of the corn-and-tarragon combination since I made Tom Colicchio’s creamless creamed corn ages ago. Now, THAT is a time-consuming recipe, but very, very good… Maybe next summer.
Anyway. Sweet, mellow corn and the somewhat bold, licorice-like almost-sweetness of tarragon are really beautiful together. Creme fraiche is here for luxury purposes, and a little creamy tang. Alternatively, you could toss the whole shrimp-and-corn mixture with a bit of olive oil to round things out.
I have a feeling lunch will be treating you very well this weekend.
Charred Corn, Shrimp and Tarragon Crepes
(crepes recipe from Alton Brown)
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
2 ears corn, shucked and cleaned
About 12 ounces medium shrimp
2 teaspoons minced fresh tarragon
Creme fraiche (1/4 cup at most, depending on how rich you’d like this)
Salt and freshly ground black pepper
To make crepes: In a blender, combine all of the first five ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour.
Meanwhile, you can grill your shrimp and corn. Clean and devein shrimp if not already done, and remove tail (unless you’ll be saving some for garnish). Skewer shrimp and preheat a grill to medium-high. Oil grate thoroughly and grill the shrimp until opaque (5-7 minutes depending on your grill) and the corn until charred on all sides (more like 15 minutes).
Slice corn off the cob directly into a medium bowl. Add the shrimp and tarragon and season with salt and pepper. Set aside while you cook the crepes.
Coat a medium pan with melted butter. Pour about 1/4 to 1/3 of a cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds, until no longer “wet” on top and flip. Cook for another 10 seconds. Continue until all batter is gone. Keep crepes stacked in between sheets of wax paper.
To assemble, spread 1-2 teaspoons of creme fraiche on one side of a crepe. Top with shrimp and corn mixture, tuck and roll.
This serves roughly 2 people (a serving would be 2-3 crepes depending on how large you made them). The crepes recipe usually gets me 8-10 crepes. Keep any extra ones stacked between sheets of wax paper and wrapped tightly in the fridge… I have other ideas for them bad boys. Or maybe you do as well! Tell me.