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.
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.
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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