| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Shelf life, Shelf3 | 1 | Servings | |
INGREDIENTS
| 3 | oz | Onion, medium dice |
| 3 | oz | Mushrooms, medium dice |
| 2 | oz | Butter, clarified |
| 3 | oz | Crayfish, medium dice |
| 3 | oz | Shrimp, medium dice |
| 3 | oz | Scallops, medium dice |
| 4 | oz | Dry white wine |
| 3 | oz | White sauce, thick |
| 2 | oz | Heavy cream |
| Lemon juice, to taste | ||
| Salt and pepper, to taste | ||
| 1 | T | Chopped parsley |
INSTRUCTIONS
YIELD: 4 portions of 2 crepes Procedure Heat 10" saute pan over medium heat and add the clarified butter. Add onions and mushrooms and cook until softened. Add the crayfish, shrimp, and scallops and cook 2-3 minutes. Remove mixture to a strainer or colander with a container under to reserve the juices. 4. Add white wine and seafood juices to pan and reduce over high heat by 2/3. 5. Add white sauce, heavy cream, and seafood mixture. 6. Season to taste with lemon juice, salt and pepper and add the chopped parsley. 7. Divide the filling equally among the 8 crepes and roll up. Bake covered for approximately 10 minutes. 8. Serve with appropriate sauce and/or garnish. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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