Creamed Shellfish Crepes

2013-06-20

Cuisine: French
Course: Appetizers and Snacks
Skill Level: Easy, Moderate

Time consuming but worth it for a special starter course.

Ingredients

CREPES
1 cup cold water
1 cup cold milk
4 eggs
4 Tbs melted butter
1/2 tsp salt
2 cups flour
CREAMED SHELLFISH
2 Tbs butter
1 1/2 cups diced shrimp or other seafood, cooked or canned
3 Tbs minced onion
salt and pepper
1/4 cup dry white wine or white vermouth
1/2 cup mushrooms
WINE AND CHEESE SAUCE
1/3 cup white dry vermouth
2 Tbs cornstarch, blended in small bowl with 2 tbsp. milk
1 1/2 cups heavy cream
1 tbsp minced onion
salt and pepper
1/4 cup dry white vermouth
1/2 cup grated swiss cheese
ASSEMBLY
12 crepes
1 1/2 cups grated swiss cheese
2 tbsp butter

Method

Step 1

CREPES:Whirl all ingredients in blender at high speed for one minute. Refrigerate for at least two hours. Use a 7 inch non stick pan and grease lightly. Heat pan on moderately high heat until beginning to smoke. Remove immediately, hold in right hand and with left hand pour a scant 1/4 cup of mixture into middle of pan and tip quickly in all directions. Immediately set pan on heat for one minute. Crepe is ready for turning when the shaking it loosens form the pan and is lightly browned. Turn and cook for 30 seconds. Slide onto plate and continue, regreasing pan in between. Stack with foil between crepes. Crepes may be made ahead and can be frozen and thawed in covered dish at 300F.

Step 2

CREAMED SHELLFISH:Heat butter to bubbling in 8 inch skillet, stir in onions, then fish. Toss and stir over moderate heat for 1 minute. Season with salt and pepper, then add vermouth and boil rapidly until liquor is almost entirely gone. Scrape into bowl.

Step 3

WINE AND CHEESE SAUCE:Add vermouth to skillet and boil rapidly until 1 tablespoon is left. Remove from heat and stir in cornstarch mixture, cream and seasonings. Simmer two minutes stirring constantly then blend in cheese and simmer one minute more. Correct for seasoning.

Step 4

Assembly & Baking: Blend 1/2 cup sauce mix into the shellfish mixture. Place a large spoonful on the lower 1/3 of each crepe. Roll crepes, arrange in a single layer, close together in a baking dish. Spoon the rest of the sauce over the crepes, sprinkle with cheese and dot with butter. Refrigerate until baking time. Bake at 425F for 15-20 minutes Serve immediately !!