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                Metro Lakeshore & Geneva

                101 Lakeshore Rd.

                St. Catharines ON

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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

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.

4 Féd. producteurs de lait du Québec

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

Seafood Crêpes with Le Cru du Clocher

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8 Votes

0:20

Preparation

0:20

COOKING

0:40

TOTAL TIME

Imprimer ma sélection

Ingredients

1 cup
(250 mL)
all-purpose flour

1 pinch

salt

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BALEINE SEA SALT

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750 g SELECTED VARIETIES

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3

eggs, beaten

1 1/2 cup
(375 mL)
milk

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LACTANTIA PURFILTRE MILK 4 L 1%, 2% OR SKIM (HOMO 5.49) OR LACTOSE FREE MILK 2 L

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SELECTED VARIETIES

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4 Tbsp.
(60 mL)
butter, melted

2 Tbsp.
(30 mL)
butter

1

shallot, finely sliced

1 cup
(250 mL)
shiitake mushrooms

1/2 cup
(125 mL)
white wine

3 Tbsp.
(45 mL)
flour

2 cups
(500 mL)
milk

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Flyer Deal (1)

SAVE UP TO $1.50

LACTANTIA PURFILTRE MILK 4 L 1%, 2% OR SKIM (HOMO 5.49) OR LACTOSE FREE MILK 2 L

$4.99 ea.

SELECTED VARIETIES

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1 cup
(250 mL)
15% cooking cream

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

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

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.

Important

Seafood Crêpes with Le Cru du Clocher

Ingredients

BALEINE SEA SALT

LACTANTIA PURFILTRE MILK 4 L 1%, 2% OR SKIM (HOMO 5.49) OR LACTOSE FREE MILK 2 L

LACTANTIA PURFILTRE MILK 4 L 1%, 2% OR SKIM (HOMO 5.49) OR LACTOSE FREE MILK 2 L

Preparation

Legal Notice

Error