Seafood Crepes with Bearnaise Sauce

By Thomas Bayes

Tested till perfect

18 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Seafood Crepes with Bearnaise Sauce

This recipe makes 4 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per serving: about -
cal 734734 cal
pro 49 g49g pro
total fat 52 g52g total fat
sat. fat 27 g27g sat. fat
carb 15 g15g carb
fibre 1 g1g fibre
chol 545 mg545mg chol
sodium 1 mg1mg sodium
% RDI: -
calcium 5050 calcium
iron 3232 iron
vit A 5757 vit A
vit C 1212 vit C
folate 3535 folate

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.

Ingredients

  • 1 tbsp butter 1 tbsp butter
  • 1 small onion , finely chopped1 small onion, finely chopped
  • 2 cloves garlic , minced2 cloves garlic, minced
  • 1 lb raw shrimp , peeled and deveined1 lb raw shrimp, peeled and deveined
  • 1/3 cup dry white wine 1/3 cup dry white wine
  • 1 pkg (7 oz/200 g) frozen crabmeat , thawed and drained1 pkg (7 oz/200 g) frozen crabmeat, thawed and drained
  • 1 pinch pepper 1 pinch pepper
  • 1-1/2 cups shredded Gruyere cheese 1-1/2 cups shredded Gruyere cheese
  • 4 crepes , 9 inches/23 cm each4 crepes, 9 inches/23 cm each
  • Bearnaise Sauce:
  • 2 tbsp white wine vinegar 2 tbsp white wine vinegar
  • 1 shallot , finely chopped1 shallot, finely chopped
  • 1 pinch pepper 1 pinch pepper
  • 4 egg yolks 4 egg yolks
  • 1/2 cup butter , melted1/2 cup butter, melted
  • 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh tarragon

Preparation

In 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.

Source : Canadian Living Magazine: May 2002

Related content

You might also like

Contests

All contests



Most popular

Most popular videos