INGREDIENTS

INSTRUCTIONS

FILLING
SAUCE
ASSEMBLY
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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