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.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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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