A couple of weeks ago I wrote about one of my favorite things to cook: crepes. (I admit, making crepes is not necessarily a lazy process, but if you’ve never made them before you might be surprised by how simple the technique is—very similar to making pancakes.) As promised in that post, here is one of my favorite crepe filling recipes. This simple sauté of shrimp, tomato, and chives is also delicious served over rice.
p.s. This crepe filling was inspired by San Francisco’s beloved Ti Couz restaurant, which closed back in 2011. Miss ya, Ti Couz. 16th Street just isn’t the same without you!