SANDRA'S TRI-SEAFOOD CREPES with HERB MORNAY SAUCE (Shrimp/Prawns, Scallops, Crab)

Crepes to most seem intimidating to prepare
if you have not done so -- but believe me
they are not.  I'll walk you through the process,
with a notation that you will find
that it is best to set up a
preparation 'assembly line' by
reading through the recipe
before actually preparing crepes...

Yields: (8 crepes, i.e., 2 each for 4 total servings)
Prep: 10 mins. |
Crepe Batter standing time: 30 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS

***Herbed Crepes:
1/2 cup all-purpose flour, sifted
Pinch of kosher salt
2 eggs, beaten
1/2 cup milk
2 tablespoons unsalted butter, melted
1 tablespoon fresh chives, chopped
1 tablespoon fresh thyme, chopped

***Mornay Sauce - and Seafood Filling:
3 tablespoons butter
2 crimini mushrooms, finely sliced
1 garlic clove, grated
1 teaspoon grated shallots
2 tablespoons all-purpose flour
1 cup milk
1 egg yolk, mixed with
--2 tablespoons heavy cream
Zest of ½ lemon
¼ teaspoon old bay seasoning
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh chives, finely chopped
Pinch kosher salt
Pinch ground pepper
4 tablespoons grated parmesan cheese, divided
4 tablespoons grated gruyere cheese, divided
1 lb. cooked seafood: 1/3 lb. each of shrimp/prawns, scallops, and lump crabmeat (cut into small pieces)

--Freshly steamed pencil asparagus (see “Tip” below)

METHOD

***Making the Crepes: In a mixing bowl, whisk together flour and salt. Add eggs and milk and whisk until smooth. Stir in butter and herbs. Batter should be consistency of very thin pancake batter. Let stand 30 minutes, and then stir before using (may thicken upon standing, so add more milk to thin, if needed). Make crepes in a small nonstick skillet lightly brushed with butter over medium heat by ladling in 3 tbs. of batter, and lifting skillet while swirling batter evenly around to form crepe. Cook for about 1 minute per side, until lightly browned. Stack crepes between parchment paper squares to prevent them from sticking together, and let stand covered with a damp paper towel.

***Making the Sauce and Seafood Filling: In a medium-size saucepan, melt butter over medium heat. Add the finely-sliced crimini mushrooms, grated garlic and shallots, and saute for 2 minutes, whisk in flour and cook while whisking for 2 more minutes. Slowly add milk and continue whisking until smooth and sauce will start to thicken. In a small bowl, whisk the egg yolk with the cream and lemon zest. Ladle a little of the hot sauce into the egg yolk and whisk to temper, then stir tempered mixture into the sauce. Season with old bay seasoning, fresh basil, chives, and kosher salt and ground pepper, then stir in 2 tablespoons each of Parmesan and Gruyere, (remove ¼ cup of sauce to small bowl, and set aside). Stir in cooked seafood into remaining sauce in saucepan and continue cooking, just until seafood is heated through], and set aside.

Preheat oven broiler.

***To Plate for Serving: Roll up two crepes with seafood mixture, and repeat three more times, then place two filled-crepes on heatproof serving dishes (as in photo). Just before serving, spoon 1 TB of reserved sauce down the middle of crepes in each dish, and sprinkle them evenly with remaining cheeses. Place all baking dishes on a baking sheet under broiler, just until crepes are golden, about 2 to 4 minutes. Serve hot. - Enjoy!


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*Tip: I usually begin making steamed pencil asparagus to serve as a garnish, and side dish when crepes shells are completed, but prior to making the sauce.