I started making this dish for my wife before she became a mother because she loves it so much. Now that she is a mom, we've made it a Mother's Day tradition.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2002
- 1 tablespoon butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 lb raw shrimp peeled and deveined
- 1/3 cup dry white wine
- 1 pkg (7 oz/200 g) frozen crabmeat thawed and drained
- 1 pinch pepper
- 1 1/2 cup shredded Gruyere cheese
- 4 crepes 9 inches/23 cm each
- 2 tablespoons white wine vinegar
- 1 shallots finely chopped
- 1 pinch pepper
- 4 egg yolks
- 1/2 cup butter melted
- 1 tablespoon chopped fresh tarragon
MethodIn skillet, melt butter over medium heat; cook onion and garlic until softened, about 3 minutes. Add shrimp and wine; cook over medium-high heat, stirring, until shrimp are pink, 2 minutes. Add crab and pepper; cook until hot, about 1 minute. Stir in cheese; remove from heat and keep warm.
On heatproof or microwaveable plate, warm crepes, covered, in 200°F (100°C) oven for 10 minutes or at High for 20 seconds.
Bearnaise Sauce: Meanwhile, in pan, bring 1/4 cup (50 mL) water, vinegar, shallot and pepper to simmer over medium heat; cook until reduced by half, about 3 minutes.
In bowl, whisk yolks until pale; whisk in vinegar mixture. Place bowl over saucepan of simmering water; cook, whisking, until thickened enough to coat back of spoon, about 5 minutes. Slowly drizzle in butter, whisking constantly. Whisk in tarragon. Remove from heat; whisk for 30 seconds.
Divide shrimp mixture among crepes and roll up. Serve with b?naise sauce.
Nutritional facts Per serving: about
- Sodium 1,074 mg
- Protein 49 g
- Calories 734.0
- Total fat 52 g
- Cholesterol 545 mg
- Saturated fat 27 g
- Total carbohydrate 15 g
- Iron 32.0
- Folate 35.0
- Calcium 50.0
- Vitamin A 57.0
- Vitamin C 12.0