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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.
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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

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4
portions
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
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  • 1 1/2 cup
    (375 mL)
    milk
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  • 4 Tbsp.
    (60 mL)
    butter, melted
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  • 2 Tbsp.
    (30 mL)
    butter
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  • 1
    shallot, finely sliced
  • 1 cup
    (250 mL)
    shiitake mushrooms
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  • 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
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  • 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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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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