Shellfish Crepes

Name: Shellfish Crepes
Ingredients: 2 tablespoons butter; 3 tablespoons shallots or scallions , green part included; 1 1/2 cups shrimp diced or shredded, cooked or canned; 1/4 cup vermouth dry, white; 1 x salt and black pepper; 13 cup vermouth; 2 tb Cornstarch, mix milk; 1 1/2 cups light cream (half&half) or heavy cream; 1/4 teaspoon salt; 1/2 cup swiss cheese grated; 1 dash nutmeg optional; 12 each crepes; 1/4 cup swiss cheese grated; 2 tablespoons butter

14 ingredients

13 steps

Ingredients

2 tablespoons butter
3 tablespoons shallots or scallions , green part included
1 1/2 cups shrimp diced or shredded, cooked or canned
1/4 cup vermouth dry, white
1 x salt and black pepper
13 cup vermouth
2 tb Cornstarch, mix milk
1 1/2 cups light cream (half&half) or heavy cream
1/4 teaspoon salt
1/2 cup swiss cheese grated
1 dash nutmeg optional
12 each crepes
1/4 cup swiss cheese grated
2 tablespoons butter

Directions

1

To make the Filling: Heat butter to bubbling, stir in the shallots or scallions, then the shellfish.
2

Toss and stir for one minute.
3

Season with salt and pepper; add vermouth and boil rapidly until liquid has almost evaporated.
4

Set aside.
5

To make the Sauce: Heat vermouth and boil rapidly until reduced to a tablespoon.
6

Remove from heat and stir in cornstarch mixture, cream and seasonings.
7

Put back on heat and simmer for about 2 minutes stirring constatntly.
8

Blend in the cheese and stir to blend about a minute more.
9

To Assemble: Blend about half the sauce with the shellfish filling.
10

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.
11

Spoon the rest of the sauce over the crepes and sprinkle with cheese.
12

Dot with butter;may be refrigerated until ready to bake.
13

Fifteen to twenty minutes before serving bake in upper third of a preheated 425F oven until bubbling hot and cheese has browned lightly.