Seafood Crêpes with B?naise Sauce
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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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 734 |
| pro | 49 g |
| total fat | 52 g |
| sat. fat | 27 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 545 mg |
| sodium | 1,074 mg |
| % RDI: | - |
| calcium | 50% |
| iron | 32% |
| vit A | 57% |
| vit C | 12% |
| folate | 35% |
Suggested Recipes
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1 tbsp (15 mL) butter
1 small onion, finely chopped
2 cloves garlic, minced
1 lb (500 g) raw shrimp, peeled and deveined
1/3 cup (75 mL) dry white wine
1 pkg (7 oz/200 g) frozen crabmeat, thawed and drained
Pinch pepper
1-1/2 cups (375 mL) shredded Gruy? cheese
4 crepes (9 inches/23 cm each)
Bearnaise Saurce:
2 tbsp (25 mL) white_wine_vinegar
1 shallot, finely chopped
Pinch pepper
4 egg yolks
1/2 cup (125 mL) butter, melted
1 tbsp (15 mL) chopped fresh tarragon (or 1/2 tsp/2 mL dried)
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 cr?s, 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 cr?s and roll up. Serve with b?naise sauce.
On heatproof or microwaveable plate, warm cr?s, 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 cr?s and roll up. Serve with b?naise sauce.
Source
Canadian Living Magazine: May 2002
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