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Crêpes with Lobster, Crab and Shrimp https://www.metro.ca/userfiles/image/recipes/crepes-homard-crabe-crevettes-4926.jpg PT20M PT10M PT30M
In a large saucepan, melt the butter, add the shallots, cover and cook over gentle heat. Sprinkle in the flour and mix well to make a roux. Cook the roux slowly and stir, but do not allow the flour to brown (white roux). Moisten with the cream and coconut milk. Whisk the liquid to dissolve the roux completely. Heat to boiling, lower the heat to minimum and let simmer for 10 minutes, or until you get a thick sauce. Add the soya sauce, white wine and shellfish. Mix well and heat the shellfish for a few minutes. Place a quarter of the mixture on each crêpe. Fold the two sides of a crêpe to the middle and roll up, being careful not to squash the filling, to make a 2 in. (5 cm) diameter crêpe. Repeat for the remaining three crêpes. Serve right away.
4
2 Tbsp. (30 mL) butter 2 shallots, finely chopped 2 Tbsp. (30 mL) flour 1 cup (250 mL) 10% light cream 1 cup (250 mL) coconut milk 2 tsp. (10 mL) soya sauce 2 tsp. (10 mL) dry white wine 10 oz (300 g) lobster meat 6 oz (180 g) crab meat 6 oz (180 g) shrimp size 21-25, cooked and shelled 4 x 15 prepared crêpes bretonnes
Crêpes with Lobster, Crab and Shrimp

Crêpes with Lobster, Crab and Shrimp

Rate this recipe
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4
Crêpes with Lobster, Crab and Shrimp
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    butter
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    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $3.33 ea.

    454 g SALTED OR UNSALTED

  • 2
    shallots, finely chopped
  • 2 Tbsp.
    (30 mL)
    flour
  • 1 cup
    (250 mL)
    10% light cream
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    SELECTION CREAM

    SELECTION CREAM

    $2.99 ea.

    473 ml or 1 L SELECTED VARIETIES

  • 1 cup
    (250 mL)
    coconut milk
  • 2 tsp.
    (10 mL)
    soya sauce
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    KIKKOMAN TAMARI SAUCE

    KIKKOMAN TAMARI SAUCE

    $4.48 ea.

    296 ml, SELECTED VARIETIES

    SAVE UP TO $1.00
    VH SAUCES

    VH SAUCES

    $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES

    30 AIR MILES® Bonus Miles when buying 3

  • 2 tsp.
    (10 mL)
    dry white wine
  • 10 oz
    (300 g)
    lobster meat
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    Fresh Tilapia Fillets

    Fresh Tilapia Fillets

    $6.99 /lb or ea.

    FAMILY PACK, MIN. 900 g, 1.55/100 g, 6.99/lb OR Marina Del Rey Wild Caught Argentinian Raw Pink Shrimp FROZEN, 20 - 30 SIZE, 300 g, 6.99 EA.

  • 6 oz
    (180 g)
    crab meat
  • 6 oz
    (180 g)
    shrimp size 21-25, cooked and shelled
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    ATLANTIC SALMON OR SHRIMP & VEGETABLE KABOBS

    ATLANTIC SALMON OR SHRIMP & VEGETABLE KABOBS

    $3.99 ea.

    100 - 125 g FRESH OR PREVIOUSLY FROZEN

  • 4 x 15
    prepared crêpes bretonnes
Imprimer ma sélection

Preparation

In a large saucepan, melt the butter, add the shallots, cover and cook over gentle heat.

Sprinkle in the flour and mix well to make a roux. Cook the roux slowly and stir, but do not allow the flour to brown (white roux).

Moisten with the cream and coconut milk. Whisk the liquid to dissolve the roux completely.

Heat to boiling, lower the heat to minimum and let simmer for 10 minutes, or until you get a thick sauce.

Add the soya sauce, white wine and shellfish.

Mix well and heat the shellfish for a few minutes.

Place a quarter of the mixture on each crêpe.

Fold the two sides of a crêpe to the middle and roll up, being careful not to squash the filling, to make a 2 in. (5 cm) diameter crêpe.

Repeat for the remaining three crêpes. Serve right away.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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