Monday, August 23, 2010

Seafood Crepes

[Laura believes her creation is "Worthy of a special occasion…", and it was!]
The day before:
Make crepes, wrap in plastic wrap and store in the refrigerator.  Shell, steam and chop the shrimp, lobster, scallops and crab, store in refrigerator.  Reduce water used for steaming until you have approximately 1/2 cup and refrigerate.
For the Crepes:

1-1/4 cups of all-purpose flour
1 T sugar
2 c milk
1 large egg
1/3 c vegetable oil
5 T melted butter
Place flour and sugar in medium sized mixing bowl.  Slowly whisk in milk, eggs, vegetable oil and butter.  Let set in refrigerator for approximately 1 hour before cooking. Heat a nonstick pan or crepe pan over moderate heat. Brush the pan lightly with butter. Pour about 1/4 cup of crepe batter into the center of the hot pan -- tilt in all directions to cover bottom of pan.  After about 30 seconds, the bottom of the crepe should be lightly browned and ready to flip.  Shake the pan to release the crepe and flip to other side.  Cook crepe for approximately 15 to 20 seconds and turn out onto plate.  Repeat this process with the remainder of the crepe batter. Store cooled crepes in the refrigerator.
Filling the crepes:
Before starting the filling, heat oven to 250 F and turn off when it reaches temperature. Put chilled crepes on a cookie sheet and place in oven to warm through.
Filling:

4 T butter
2 medium shallots, minced
1 clove garlic, minced
2 c white wine
3 fresh bay leaves
1 c heavy cream
1/2 c chilled reserved steaming liquid
8 oz mushrooms, stems removed and caps sliced
8 oz lump crabmeat
1/2 lb raw shrimp, chopped
1/2 lb lobster tail, and scallops, chopped
2 T fresh chives, chopped
4 T fresh parsley, chopped
1 t paprika
salt and white pepper to taste
In a large pan, melt butter over a low temperature.  Add shallots and garlic and sauté until translucent.  Add chopped mushrooms and sauté until tender.  Mix flour and reduced chilled seafood broth and set aside.  Add two cups of white wine and bay leaves to pan and cook until reduced by half.  Remove from burner, remove bay leaves and whisk in liquid/flour mixture into the pan.  Return to medium heat burner and cook mixture until thickened.  Slowly add in heavy cream and warm.  Add seafood and warm.  When all ingredients are warmed through and just before serving, add chives, parsley, paprika, salt and pepper.
Place two crepes on a plate and spoon 3-4 tablespoons of filling into the center of each and folding the sides up to the top.  Top with a small amount of filling.  Serve with a garnish of parsley and piece of seasonal fruit.
Spinach salad with nuts, dried cranberries, red onion and oranges topped with raspberry dressing is a nice side.

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