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Seafood Crêpes with Le Cru du Clocher 2013-08-06 https://www.metro.ca/userfiles/image/recipes/crepes-fruits-mer-cru-clocher-5459.jpg PT20M PT20M PT40M

CrêpesIn a large bowl, combine dry ingredients. In another bowl, stir together eggs and milk.Pour wet ingredients over dry and beat until smooth. In a frying pan, melt 15 mL (1 tbsp) of butter over medium heat, and pour in a quarter of batter.Cook crêpe on each side until golden. Repeat for remaining 3 crêpes. Set aside.Seafood FillingIn a large frying pan, melt butter over low heat and cook shallot in butter for about 2 minutes. Add mushrooms and continue cooking until golden.Add white wine and cook to reduce by half, for about 5 minutes. Add flour, milk and cream. Cook, stirring often, until sauce starts to coat the back of a spoon (not too thickly).Add defrosted seafood. Salt and pepper to taste.Continue cooking for 2 to 3 minutes, until heated through.Preheat oven to 180°C (350°F).Divide seafood filling evenly among crêpes, fold and place them in an ovenproof dish. Sprinkle crêpes with cheese and heat in oven for about 5 minutes until cheese melts.Garnish with chives.

4 Féd. producteurs de lait du Québec

4 8 5 3

1 cup (250 mL) all-purpose flour 1 pinch salt 3 egg, beaten 1 1/2 cup (375 mL) milk 4 Tbsp. (60 mL) butter, melted

Seafood Crêpes with Le Cru du Clocher

Rate this recipe

8 Votes

servings

0:20

Preparation

0:20

COOKING

0:40

TOTAL TIME

Imprimer ma sélection

Ingredients

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1 cup
(250 mL)
all-purpose flour

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500 g SELECTED VARIETIES

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$14.99 ea.

500 g SELECTED VARIETIES

ROBIN HOOD OR FIVE ROSES FLOUR

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2.5 kg SELECTED VARIETIES

1 pinch

salt

3

egg, beaten

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30 un. or 500 - 540 ml Selected Varieties

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1 1/2 cup
(375 mL)
milk

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LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK OR GENERAL MILLS CEREAL

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2 L OR SELECTED SIZES, SELECTED VARIETIES

SAVE $2.00

LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK OR GENERAL MILLS CEREAL

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LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK OR GENERAL MILLS CEREAL

$3.49 ea.

2 L OR SELECTED SIZES, SELECTED VARIETIES

4 Tbsp.
(60 mL)
butter, melted

2 Tbsp.
(30 mL)
butter

1

shallot, finely sliced

1 cup
(250 mL)
shiitake mushrooms

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BELLE GROVE STEAKCUT MUSHROOMS

$3.79 ea.

227 g PRODUCT OF ONTARIO

1/2 cup
(125 mL)
white wine

3 Tbsp.
(45 mL)
flour

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ROBIN HOOD ALMOND FLOUR

$14.99 ea.

500 g SELECTED VARIETIES

ROBIN HOOD OR FIVE ROSES FLOUR

$6.49 ea.

2.5 kg SELECTED VARIETIES

2 cups
(500 mL)
milk

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$3.49 ea.

2 L OR SELECTED SIZES, SELECTED VARIETIES

1 cup
(250 mL)
15% cooking cream

12 oz
(340 g)
frozen seafood (mussels, shrimp,squid), defrosted

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IRRESISTIBLES PACIFIC WHITE COOKED SHRIMP RING 312 g COCONUT SHRIMP WITH SAUCE OR HERB AND GARLIC BUTTERFLY SHRIMP

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To taste sea salt and freshly ground pepper

1 cup
(250 mL)
shredded Le Cru du Clocher cheese

1 Tbsp.
(15 mL)
chives, finely sliced

Imprimer ma sélection

Preparation

Crêpes

In a large bowl, combine dry ingredients. In another bowl, stir together eggs and milk.

Pour wet ingredients over dry and beat until smooth. In a frying pan, melt 15 mL (1 tbsp) of butter over medium heat, and pour in a quarter of batter.

Cook crêpe on each side until golden. Repeat for remaining 3 crêpes. Set aside.

Seafood Filling

In a large frying pan, melt butter over low heat and cook shallot in butter for about 2 minutes. Add mushrooms and continue cooking until golden.

Add white wine and cook to reduce by half, for about 5 minutes. Add flour, milk and cream. Cook, stirring often, until sauce starts to coat the back of a spoon (not too thickly).

Add defrosted seafood. Salt and pepper to taste.

Continue cooking for 2 to 3 minutes, until heated through.

Preheat oven to 180°C (350°F).

Divide seafood filling evenly among crêpes, fold and place them in an ovenproof dish. Sprinkle crêpes with cheese and heat in oven for about 5 minutes until cheese melts.

Garnish with chives.

Source : Féd. producteurs de lait du Québec

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