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Seafood Crêpes with Le Cru du Clocher 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
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

Seafood Crêpes with Le Cru du Clocher

Rate this recipe
8 Votes
4
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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  • 1 pinch
    salt
  • 3
    egg, beaten
  • 1 1/2 cup
    (375 mL)
    milk
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    1.5 L OR GENERAL MILLS CEREAL 300 - 450 g SELECTED VARIETIES


  • 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
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  • 2 cups
    (500 mL)
    milk
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  • 1 cup
    (250 mL)
    15% cooking cream
  • 12 oz
    (340 g)
    frozen seafood (mussels, shrimp,squid), defrosted

  • To taste sea salt and freshly ground pepper
  • 1 cup
    (250 mL)
    shredded Le Cru du Clocher cheese
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  • 1 Tbsp.
    (15 mL)
    chives, finely sliced
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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.

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