Seafood Crepes
Source of Recipe
Jo Gainey
List of Ingredients
BASIC CREPES (18):
8 extra large or 10 large eggs
1-1/2 cups half and half
1/2 teaspoon salt
3 Tablespoons vegetable oil
4 Tablespoons all-purpose flour
6 Tablespoons butter or vegetable oil, divided
Recipe
Crack eggs into a food processor, blender or electric mixer. Beat well and
add milk, water, salt, 3 Tablespoons oil, and flour; blend well. Cover and
chill batter for two hours. Rub the inside of a six-inch skillet or crepe
pan with 1/2 teaspoon butter. Warm pan over low heat for one minute.
Remove from heat and wipe pan with paper towels. Repeat the process with an
additional 1/2 teaspoon butter. The pan will now be seasoned and the crepes
should not
stick.
Stir the chilled batter until smooth. Add 1/4 teaspoon butter to pan over
medium heat, tilting back and forth to coat bottom and sides evenly. Pan is
hot enough when drops of water splashed into it sizzle. Pour 2 to 3
Tablespoons batter into pan; quickly rotate pan so that
batter spreads over entire surface. Experience and the pan size will
determine the exact amount of batter needed for each crepe. As soon as
bubbles cover the surface, loosen
one edge of the crepe with a spatula. If the underside is lightly browned,
immediately flip the crepe and lightly brown the other side. Slide crepe
from pan onto a plate.
Crepe should be very thin but intact. Prepare subsequent crepes in same
manner, using 1/8 teaspoon butter until crepes no longer stick to pan.
Crepes can be separated with waxedpaper, stacked and kept warm on middle
rack of oven until ready to fill. They may also be covered, refrigerated,
and reheated on a grilddle or in the microwave. To freeze, stack crepes
with sheets of waxed paper between each, and wrap with freezer foil.
SEAFOOD FILLING:
1/2 cup butter
1/2 cup chopped green onions
1/2 cup mushrooms, sliced
1/2 pound lump crab meat (buy it already "picked"
1 pound shrimp, cooked and chopped
2 Tablespoons lemon juice
salt and white pepper, to taste
chopped parsley, to taste
SWISS CHEESE SAUCE:
2 cups half and half cream, divided
1/4 cup cream sherry
2 cups heavy cream
3 cups grated Swiss cheese, divided
2 Tablespoons butter
TO PREPARE:
Prepare crepes and set aside. To make seafood filling, briefly saute
onions, mushrooms, and crab meat in butter. Add remaining ingredients and
heat thoroughly for
two minutes. Set aside while preparing sauce.
Combine 1/4 cup half and half cream, blending well. Boil sherry until
reduced by half. Add half and half and heavy cream; cook, stirring
constantly, until thickened. Add 2 cups cheese and stir until melted. Mix
half of sauce with filling.
Spoon 2 Tablespoons mixture on each crepe and roll up. Place seam side down
in buttered baking dish. Cover with remaining sauce, sprinkle with
remaining cheese, and dot
with butter. Bake in preheated 400 degree oven for 20 minutes.
SERVINGS: 6
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