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Crepes stuffed with Seafood
Nb persons: 6
Yield:
Preparation time: 30 minutes
Total time: 1 hour
Source: Julia Child, French Chef
Creamed Shellfish Meat | |
2 T | Butter |
3 T | Minced Scallions or Shallots |
1 1/2 c. | diced, cooked shellfish |
1/4 c. | dry vermouth |
Wine and Cheese Sauce | |
1/3 c. | dry vermouth |
2 T. | cornstarch |
2 T. | milk, premixed with cornstarch |
1 1/2 c. | heavy cream |
1/4 tsp | salt |
1/4 tsp | white pepper |
1/2 c. | grated swiss cheese |
Assembling and Baking | |
12 | crepes |
1/4 c. | grated swiss cheese |
2 T. | butter |
Heat butter in skillet. Add scallions, then add shellfish. Toss and stir for about 1 minute. Add vermouth and boil rapidly until almost all of the liquid has evaporated. Scrape into a bowl.
Add vermouth to the skillet and boil until reduced to a tablespoon. Remove from heat. Premix cornstarch and milk together. Add mix to skillet with cream & seasonings. Return to heat and simmer for 2 minutes. Add cheese and simmer for a minute more.
Butter the casserole dish. Blend half the sauce into the shellfish. Fill each crepe with a spoonfull of the mixture and roll the crepe, then place it in the buttered casserole. Spoon over the rest of the sauce and sprinkle with the swiss cheese. Dot with butter and refrigerate until ready to bake. Set in upper third of 425 degree oven until slightly browned and bubbling.
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