The Crepes Revolution: 25 Recipes to help you Rediscover Crepes by Sophia Freeman

Author:Sophia Freeman [Freeman, Sophia]
Language: eng
Format: epub
Published: 2019-05-22T22:00:00+00:00

Ingredients for Your Crab and Shrimp Filling:

1 tablespoon of Butter, Soft

1 tablespoon of Green Onion, Fresh and Sliced Thinly

2 Tablespoons of Onion, Minced

¼ Pound of Crab Meat, Fresh and Lumpy

½ Pound of Shrimp, Medium in Size, Fully Cooked and Cut In Half

Ingredients for Assembly:

8, 8 Inch Crepes, Fully Cooked

1 tablespoon of Parsley, Minced and For Garnish

Some Nutmeg, Freshly Grated and For Garnish

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Instructions:

1. The first thing that you will want to do is make your béchamel sauce. To do this use a medium sized saucepan and add in your butter. Set over medium heat and once fully melted add in your flour and whisk to combine. Cook for the next 2 to 3 minutes before removing from heat.

2. Next use a small sized saucepan and add in your whole milk. Set over medium heat and bring your milk to a boil. Once your milk is boiling add to your flour mixture and whisk until smooth in consistency.

3. Set your saucepan over low heat and allow to simmer for the next 20 minutes or until thick in consistency. Add in your gruyere cheese and ground nutmeg. Season with a dash of salt and black pepper and stir to combine.

4. Next prepare your filling. To do this add your butter into a large sized skillet placed over medium heat. Once your butter is fully melted add in your green onions and onions. Cook for the next 3 minutes or until soft to the touch.

5. Once soft add in your crab meat and cooked shrimp. Stir to combine and add at least ¾ cup of your premade béchamel sauce. Stir again to combine.

6. Cook for the next 5 minutes or until piping hot. Remove from heat and set aside for later use.

7. Next assemble your crepes. To do this place at least two of your fully cooked crepes onto a flat surface. Spoon at least 1/3 cup of your crab and shrimp filling onto each of them. Fold the sides of your crepes over your filling and place onto a generously greased baking sheet. Repeat the process with your remaining crepes.

8. Spoon your béchamel sauce over your crepes generously.

9. Cover your crepes with some aluminum foil and place into your oven to bake for the next 350 degrees for at least 10 minutes. Remove your foil after this time and allow to bake for another 2 to 5 minutes or until your sauce begins to boil.

10. Remove and garnish with your parsley and nutmeg before serving.

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