Shellfish Crepes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Swiss | Main dish, Sauces, Seafood | 6 | Servings |
INGREDIENTS
| 2 | T | Butter |
| 3 | T | Shallots or scallions minced |
| Green part included | ||
| 1 1/2 | c | Diced or shredded, cooked or |
| Canned shellfish meat shrimp | ||
| Or crabmeat are good | ||
| 1/4 | c | Dry white vermouth |
| Salt and pepper | ||
| 1/3 | c | Dry white vermouth |
| 2 | T | Cornstarch mixed w/2tb milk |
| 1 1/2 | c | Heavy cream or half n half |
| 1/4 | t | Salt |
| 1/2 | c | Swiss cheese, grated |
| Dash of nutmeg – optional | ||
| 12 | Crepes 6 to 7in in diameter | |
| 1/4 | c | Swiss cheese grated |
| 2 | T | Butter |
| Creamed shellfish filling | ||
| Wine and cheese sauce |
INSTRUCTIONS
To make the Filling: Heat butter to bubbling, stir in the shallots or scallions, then the shellfish. Toss and stir for one minute. Season with salt and pepper; add vermouth and boil rapidly until liquid has almost evaporated. Set aside. To make the Sauce: Heat vermouth and boil rapidly until reduced to a tablespoon. Remove from heat and stir in cornstarch mixture, cream and seasonings. Put back on heat and simmer for about 2 minutes stirring constatntly. Blend in the cheese and stir to blend about a minute more. To Assemble: Blend about half the sauce with the shellfish filling. Place a big spoonful on the lower third of each crepe and roll up (you can tuck and roll like you would for blintzes) Arrange crepe close together in a lightly buttered baking dish. Spoon the rest of the sauce over the crepes and sprinkle with cheese. Dot with butter; may be refrigerated until ready to bake. Fifteen to twenty minutes before serving bake in upper third of a preheated 425F oven until bubbling hot and cheese has browned lightly. NOTES: I have also added mushrooms to the filling but watch the water content, you may have to pour off some of the liquid before adding cheese sauce. I also add a dash or two of nutmeg to the cream sauce and use slightly more cheese than called for. You could also use Gruyere cheese. For individual servings bake them two to a serving in individual gratin dishes. This dish does not reheat well, unless of course it is just for you then there's no problem:) This recipe is from my mom who based it on a recipe of Julia Child a long time ago. Typos by Kim Reese. Posted to MM-Recipes Digest V4 #082 by "Kim" <kreese@paradise.net> on Mar 22, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 234
Calories From Fat: 205
Total Fat: 23.3g
Cholesterol: 76.5mg
Sodium: 141mg
Potassium: 37.6mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 5.1g