BISQUE OF LOBSTER CRÊPE

Ingredients : Bisque of lobster in tin, seafood, gambas, double cream, grated emmental cheese. For the decoration: lemon zest, slices of lemon, herbs of Provence and mushrooms.

Creation: The crepe needs to be placed on the griddle, place in its center grated emmental cheese, then the mixture made up of the lobster soup, the seafood and the fresh cream. Lay out the gambas over.

Fold the crepe, let heat it one moment, draw up on plate. Decorate with parsley, gambas, mushrooms, the cooked seafood and of slices of lemon. Finish the decoration with lobster soup.

NORWEGIAN CRÊPE

Ingredients : 2 slices of smoked Salmon, soft white cheese (20% of fat content), dill. For the salad sauce: liquid creme fraiche, wine vinegar, touch of garlic, touch of shallots, salt, pepper. For the decoration : slices of lemon and leafs of  salad.

Creation : On the plate, lay out on the crepe a little bit of seasoned salad. Fold the crepe and lay out over with two slices of smoked salmon.(quickly, do not let cook salmon) Decorate with lemon and dill. Put on top of the Salmon a little bit of white chesseor ouble cream.

CRÊPE COMPLETE

Ingredients : 1 egg, a slice of ham, grated emmental cheese. 

Creation : The crepe needs to be placed on the griddle, break the egg and spread it out over all the surface, let cook it a few seconds. Add grated emmental cheese and place over the slice of ham. Close the crepe and make cook a few minutes on each side. Decorate with small pieces of tomatoes, ham, grated emmental cheese and parsley. 

SUPER CRÊPE COMPLETE

The super-complete crepe is made up of the same manner with in addition  thin slices mushrooms already cooked, i.e. in water with a little butter and juice of lemon. Decoration will be supplemented with thin slices mushrooms.

SOUBISE CRÊPE

Ingredients : béchamel sauce (white sauce), 1slice of Ham, thin slices of onions, mushrooms, grated emmental cheese and 2 slices of emmental cheese. For the decoration : pieces of ham.

Creation : The crepe needs to be placed on the griddle, strew with grated emmental cheese and cover with the thick béchamel sauce to which we added thin slices of mushrooms and onions. Fold the crepe and make cook a few seconds on the two sides. Decorate with pieces of ham and onions.

ROAD 66 CRÊPE

Ingredients : 1 minced steak, 1egg, a touch of ketchup, some corns, touch of condiments mustard, Tabasco, slices of emmental cheese, slices onions.

Creation : The crepe needs to be placed on the griddle , break the egg, spread it out with the fork, let cook a few seconds. Put the slices of emmental cheese, add the minced steak which you will have made cook before, sprinkle with ketchup, some drops of Tabasco, cover with corn and onions melted with butter. 

Fold the crepe, decorate with leafs of salad, corn, onion, pieces of tomato, some drops of Tabasco and condiments mustard. 

DUCK AGLETS CRÊPE WITH ORANGE FLAVOUR

Ingredients :  Duck aglets, sugar, wine vinegar, white wine, orange and lemon, butter, shallot, salt & pepper, thyme, bay-tree and parsley. 

Creation : Make cook a few seconds each duck aglet with a little bit of butter, withdraw them. Make bleach small slices of shallots in this fat content, add sugar. When it is caramelized, add thyme, the bay-tree and parsley, and put back the aglets to be cooked in this mixture. Thaw with the wine vinegar. Withdraw the aglets and add the white wine and the orange juice. Make reduce sauce and bind with a little handled butter of flour. 

Peel orange. Slice very finely of the orange peels by removing the white skin. Make bleach them a few second with boiling water.

Fold the crepe so as to create cells into which you slip the duck aglets. Draw up on plate, cover with orange sauce. 

Decorate with the bleached peels, mint sheets and peeled orange sections.

DIEPPOISE CRÊPE

Ingredients : mussels, husked and unhusked prawns, aroma of fish, fillet of fishes, shallots, mushrooms, parsley, thyme and bay tree, a little bit of calvados and white wine, liquid crème fraîche.

Creation : Make bleach shallots in the fat content with thyme, bay-tree and parsley. Add the fillet of fish. Add the seafood, pepper, salt, then pour the Calvados and a little white wine. 

After a few seconds, withdraw the pieces of fish, let reduce the sauce and add the fish aroma and the thin slices of mushrooms. Bind the sauce with a little handled butter of flour and add the liquid fresh cream, give fish to cook a few seconds in this sauce.
Spread out over the crepe which you close again way aumônière.
Decorate with shrimps, mushrooms, parsley and seafood.

HOT-DOG CRÊPE

Ingredients : sausages from Strasbourg or from Francfort, grated emmental cheese and slices of emmental cheese, béchamel sauce with some mustard inside, salt & pepper.

Creation : The crepe needs to be placed on the griddle, pour on the crepe the béchamel sauce wich has a lot of mustard, then the sausages cut in the direction length. Put then slices of emmental cheese. Fold and let cook a few seconds on each slice. 

Decorate with the rest of the béchamel sauce, pieces of grilled sausages y parsley.

THREE CHEESE CRÊPE

Ingredients : three types of cheese : reblochon, goat cheese and Roquefort cream, a cooked potatoe, garlic, béchamel sauce, liquid crème fraîche.

Creation : Mix cooked potato cut in small dice in the bechamel sauce, add a little liquid fresh cream, spread out over the crepe. Place above the slices of the three cheeses. Fold the crepe by leaving an opening on the top. Turn over the crepe on the griddle and make cook a few moments to melt cheese. 

Turn over and draw up on plate, decorate with a few pieces of potato and thyme. Serve with a green salad with croutons with garlic flavour and slices of tomato.

VEGETARIAN CRÊPE

Ingredients :  Vegetables cut in julienne style : carrots, celery, leeks, mushrooms, onions, turnips, slices of emmental cheese, croutons with garlic flavour, béchamel sauce, hard boiled egg, garlic, parsley, salt & pepper, coriander and nutmeg.

Creation : Make cook vegetables with a little fat content, salt, pepper. Reserve some vegetables for decoration. Add the béchamel sauce, seeds of coriander, a little grated nutmeg, croutons rubbed with garlic (optional) 

Place on the crepe slices of emmental cheese and pour the preparation above. Close again the crepe. 
Decorate with the remainder cooked vegetables and serve with a salad with decorated croutons, tomato, hard boiled egg and nut green walnuts.