Do u have a recipe for crepes with a white creamy seafood filling?!
Do u have a recipe for crepes with a white creamy seafood filling?
years ago at my cousins wedding at the reception there was an entree of this creamy seafood filled crepes
ill never forget that taste!, i tried making them once and i stuffed up big time, u got any idea how to make these?, whats in them- maybe prawns or fish, garlic, cream, white sauce, it was so long ago, PLEASE HELP
Answers:
ingredients:
1 cup white wine
2 cups fish stock
1/2 lb. white fish fillets, cut into strips (example: flounder, sole, catfish, whitefish)
1/4 lb. scallops, quartered
1/4 cup butter
1/4 cup flour
3/4 cup crème fra?che
1/2 lb. cooked small shrimp
juice of 1 lemon
salt, cayenne pepper & freshly ground black pepper
PREPARATION:
Prepare 14 crêpes or have had prepared them ahead of time. Butter a baking dish, large enough to lay all the rolled crêpes in one layer.
For the fish:
1. Boil the wine in a small saucepan until it is reduced to 1/2 cup.
2.
Add the fish stock and bring to a boil. Add the fillets, along with some salt and pepper and cook about 2 minutes or until it flakes with a fork. Lift out with a slotted spoon and place in a bowl. Put the shrimp in the bowl also.
3. Add the scallops and cook about 1 minute. Lift out with a slotted spoon and add to the fish.
4. Strain and reserve the stock.
For the sauce:
1. Melt the butter in a medium saucepan and whisk in the flour. Cook about 1 minute.
2. Cool slightly, then add the reserved stock. Return to the heat and bring to a boil, whisking constantly until the sauce thickens.
3. Simmer 2 minutes. Add half of the crème fra?che and cook an additional 2 minutes.
For the filling:
1. Add half of the sauce to the fish, scallops and shrimp. Turn gently to combine.
2. Season to taste with the lemon juice, salt, pepper and cayenne.
3. Thin the remaining sauce by adding the rest of the crème fra?che and reheat it gently. Taste and adjust seasoning.
To assemble the dish:
1. Preheat broiler. Fill each crêpe with about a tablespoon of the filling and roll up like a cigar.
2. Place in a single layer in the prepared baking dish and coat with the sauce.
3. Broil until browned.
To serve:
Serve hot from the dish.
To make ahead:
The crêpes, filling and sauce may be made ahead. Fill and roll the crêpes, place in the baking dish and coat with sauce. They can be refrigerated for 24 hours or frozen. To finish cooking them after they have been refrigerated, cook in a 325°F oven for 20-25 minutes. If frozen, defrost them before reheating.
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Ingredients:
? Gorton's Lobster Meat
? cup Gorton's Cooked Shrimp, (chopped if desired)
2 Tbsp butter
1/3 cup mushrooms, chopped
2 Tbsp onion, finely diced
? cup half & half
8 oz cream cheese, softened
1 cup swiss cheese, shredded
2 Tbsp scallions, chopped
4 crepes (available in most produce sections or for the more adventurous, you make them from scratch)
Directions:
1. Melt butter in medium saucepan. Add mushrooms and onions. Cook until tender.
2. Add crabmeat, shrimp, half & half, and cream cheese. Stir over low heat until cream cheese melts.
3. Spoon approximately 1/3 cup seafood mixture along center of each crepe. Roll crepes.
4. Place filled crepes in microwavable safe dish.
Sprinkle with swiss cheese.
5. Microwave on High 3-4 minutes until heated through. Sprinkle with scallions and serve.
Notes:
Crabmeat used either as a substitute for the Lobster meat or shrimp. If you want use all of one seafood.
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Crepes:
sift 3/4 C of all-purpose flour
resift with:
1/2 tsp. salt
1 tsp. double acting baking powder
Beat: 2 eggs
Add and Beat:
2/3 c. milk
1/3 c. water
Cook over moderate heat in a crepe pan. These can be made ahead of time and frozen with sheets of waxed paper between them.
Make a hard sauce using:
2 tbs. of butter or margine
2 tbs. of flour
1 1/2 cup of milk
1 tbs. grated cheddar cheese
pepper
Cook until thick.
Add to the hard sauce:
1 tin of lobster paste
1 tin of drained lobster meat (crab meat)
1 can of clams and 1/2 of the liquid
1 tin of rinsed, drained shrimp or frozen shrimp
1 lb. of boiled haddock broken into pieces
Add salt and pepper to suit your own taste.
Spoon the seafood sauce on to the crepes and roll up. Place the filled crepes in a baking dish, pour any left over sauce over the top, cover with tin foil and heat in a 350 degree oven until hot.
You can choose the seafood that you use, it is not necessary to use them all. The sauce improves are it sits so often I will make it the day ahead and store it in the fridge until I need it.