SeaFood Crepes - serve hot, drizzled with a white cheeze (melted) sauce Serve with a salad of your choice, but we always have the crepes with a Greek Salad.
Portion size4 servings
Credits :J. Peter Anthony
Ingredients
Method
prepare your favourite crepe recipe several hours before meal time. Add fresh ground black pepper to the crepe mixture. Cook slightly thicker than the normal crepe may be. Stack the crepes, separated with waxed paper, on a plate in the fridge. Melt the butter in a small sauce pan. Stir in the flour, When well mixed add the milk. Stir to mix the flour-butter mixture. Add the grated cheeze stir til melted and blended well. Let stand for the cheese to flavour the sauce. Just before the time for the meal prepare the seafood. Put the shrimp in a bowl. Break the uncooked fillets into one inch cubes, into bite sized pieces at least.. Place in the bowl with the shrimp Canned lobster is the easiest but a freshly cooked lobster is ideal. Either semi-thaw the lobster - enough to be able to separate the pieces - or cook the fresh lobster and shell it. Add this to the fish mixture. Put the fresh scallop meats into the mixture. Tumble the seafood together. Lay out one crepe, cover half the crepe with the seafood mixture. Roll the crepe and pierce with a wooden tooth pick. You may have to experiment to determine the best amount of seafood for each crepe. Continue until the seafood mixture is used up. This should make nearly eight. We usually make two stuffed crepes per person. Arrange the stuffed crepes in a large glass oven dish. Heat in a 350 F oven for 10 to 15 minutes or until the fillet chunks are cooked. Reheat the sauce and pour over the cooked crepes. Bon Apetit!
