Crepe dinner

Seafood and dessert crepes

 Julia Child – borrowed and modified.  Lightened up a bit.

 Blueberry filling

  • 2 cups frozen blueberries
  • ½ cup orange juice
  • 1 tbsp cornstarch
  • 2 tbsp grated lemon rind

Put blueberries in a large microwave-proof measuring cup or mixing bowl and microwave for 5 minutes on full power.  While blueberries are microwaving, grate lemon ride, blend orange juice with cornstarch and mix crepe batter below. When blueberries are done, stir in the orange juice/cornstarch blend and microwave the blueberries for three more minutes.  Stir in the lemon rind, cover the cup/bowl and set aside to cool.

 Crepe batter

  • 1 cup cold non-fat milk
  • 2 eggs
  • ¼ tsp salt
  • 1 cup all-purpose flour
  • 2 tbsp melted butter (melt in a custard cup in the microwave on half power for 1 minute

Blend all ingredients together in a blender or with a hand mixer.  Cover the bowl and refrigerate the batter for about one hour.

 Make a green salad and set the table.  Cut 10 sheets of wax or parchment paper about 5-6” square and set aside.

 Sauce for filling and topping the crepes

  • 2 tbsp butter
  • 3 tbsp minced shallots
  • ½ cup dry white wine
  • 4 tsp cornstarch blended with 1 cup non-fat half and half
  • ½ tsp grated nutmeg
  • Salt and ground white pepper to taste.
  • 12 oz cooked peeled shellfish meat such as shrimp, lobster, langostino or crab (if frozen, defrosted and well drained).
  • 1 cup grated Swiss cheese

Melt butter over medium high heat in a sauté pan, add shallots and stir until shallots are soft and turn translucent.  Add wine and bring to boil until the wine is reduced to only about 1 tbsp.  Add half and half/cornstarch mixture and bring to boil, stirring constantly.  When mixture comes to a boil, cook for one minute, then turn off the heat.  Stir half the grated cheese and nutmeg.  Stir until cheese is melted.  Add salt and pepper to taste.  Add about ½ the sauce to the shellfish, just so it is lightly bound but not runny.  Set the rest of the sauce aside.

 Make crepes

Heat a nonstick omelet or crepe pan over medium high heat.  Spray with nonstick spray. When pan is hot, remove it from the heat and pour in about ¼ cup batter.  Tilt the pan so that the batter evenly covers the bottom of the pan.  Return the pan to the stove and cook the crepe for about 1 minute or until it is beginning to brown on the bottom.  Use a spatula or pancake turner to flip it over and cook the other side for about 1 minute.  Slide the crepe out of the pan onto a plate and top it with one sheet of wax paper.  Repeat the whole process 11 more times to make a dozen crepes.  If you have two pans, you can speed up the process by making two crepes at a time.  Make sure you put a sheet of wax paper between crepes to keep them from sticking. 

 if the shellfish stuffing has cooled too much, Reheat the shellfish stuffing in the microwave for about 2 minutes at 75% power.

 Lightly spray a shallow casserole dish with nonstick spray.  On a separate plate, but one crepe and fill the lower third with about 3 tbsp of shellfish filling.  Roll the crepe up and put it in the dish.  Repeat with seven more crepes to make a total eight crepes.  Set your oven on broil.  Reheat the sauce in the microwave for about 1 minute on full power.  Pour the sauce over the crepes and spread it evenly on top.  Top with the remaining grated cheese. 

Broil the crepes on the shelf closest to your broiler until the cheese is bubbly and starting to brown.

Makes 4 appetizer or 2 entree servings.  Serve with green salad and white wine.

 For dessert, put the remaining crepes on dessert plates and put about ½ cup of blueberry filling on half the crepe and fold the empty side over.  Top with whipped cream and serve.  Four small servings or two generous ones.

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