Shellfish Crepes
Yield
12 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 3 | tablespoons |
shallots
or scallions , green part included |
|
| 1 ½ | cups |
shrimp
diced or shredded, cooked or canned |
*
|
| ¼ | cup |
vermouth
dry, white |
* |
| 1 | x |
salt and black pepper
|
*
|
| ⅓ | cup |
vermouth
|
* |
| 2 tb Cornstarch, mix |
milk
|
*
|
|
| 1 ½ | cups |
light cream (half&half)
or heavy cream |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
swiss cheese
grated |
|
| 1 | dash |
nutmeg
optional |
*
|
| 12 | each |
crepes
|
* |
| ¼ | cup |
swiss cheese
grated |
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 45 | ml |
shallots
or scallions , green part included |
|
| 355 | ml |
shrimp
diced or shredded, cooked or canned |
*
|
| 59 | ml |
vermouth
dry, white |
* |
| 1 | x |
salt and black pepper
|
*
|
| 79 | ml |
vermouth
|
* |
|
milk
|
*
|
||
| 355 | ml |
light cream (half&half)
or heavy cream |
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
swiss cheese
grated |
|
| 1 | dash |
nutmeg
optional |
*
|
| 12 | each |
crepes
|
* |
| 59 | ml |
swiss cheese
grated |
|
| 3E+1 | ml |
butter
|
|
Directions
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.
