Try this Shellfish Crepes recipe, or contribute your own.
Suggest a better descriptionTo 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 theres 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"
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 6 | ||
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Calories: 235 | ||
Calories from Fat: 202 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 14.1g | 71 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 73.5mg | 23 % | |
Sodium 119mg | 4 % | |
Potassium 71.7mg | 2 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.5g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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