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Seafood Crepes

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Julia Child was an August baby. She would have turned 104 years old this year. I miss Julia. That woman was a class act, a huge talent, and an early mentor for me.

Most kids came home from school in the 60s and watched cartoons. I used to come home from school, grab my after-school snack, pull up a chair at the kitchen table, and watch Julia Child cook. That was my favorite TV show. I did that for years, until they pulled the show and replaced it with Graham Kerr. Then I watched him. I learned a lot from both of them. It’s not like I was making dinner at that age. I was just the in-house chocolate chip cookie baker, but the example they gave me has served me well to this day.

I met Julia Child in 1984. She came to Madison, Wisconsin, to give a speech as part of the Farmers’ Market program. I attended with my friend Kathi.

Read the full column at PlanZDiet.com

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Salmon with a Louisiana Cream Sauce

 

Seafood Crepes

This is a ZReboot recipe. These crepes are very low carb and EASY to make. You can even make them ahead and store them in the refrigerator or freeze them. I made them at the same time I was working on my seafood and sauce for the stuffed crepes but if you’re not that coordinated in the kitchen, you can make the crepes first and just store them. You do have to keep a close eye on the crepes as they cook. Don’t get distracted. It’s much less stressful to make the crepes and then make the sauce. Both come together really fast so you’ll be out of the kitchen in a jiffy anyway.

These make great family or dinner party food. You can make more than one batch for a party.

Serves: Makes 4 entree-sized crepes

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