Jacques Coquilles

By michele080478

Original recipes calls for the filling to be placed inside of crepes. We prefer the puff pastry. If using puff pastry, defrost sheets & cut into 3 strips, cut each strip to fit inside a muffin cup sprayed with Pam, or you can also use the puff pastry shells. Cut ea strip in half fits cupcake pan perfectly makes 12.

1 batch fills 14 shells (1 box of pastry shells cuts into 18 if cut into 3 strips per sections or if u cut into 2 it will be 12)

Ingredients

• Crepes:
• 4 eggs
• 1/4 teaspoon salt
• 2 cups flour
• 2 1/4 cups milk
• 1/4 cup melted butter
• Filling:
• 1/3 cup dry white wine
• 2 tablespoons chopped scallion (i used extra)
• 1/2 pound scallops in small pieces
• 1 cup sliced fresh mushrooms (i made 2 cups) or 1 8 oz ham steak cooked
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups light cream
• 1/2 cup grated Swiss cheese (i made extra)
• 2 tablespoons fresh parsley minced

Preparation

Step 1

Crepes:
Wisk eggs & salt, gradually add flour & milk, add melt butter & mix until smooth. Chill for 2 hours. Put a little oil in crepe pan or small fry pan & add a couple of spoons of batter just to coat the bottom of the pan. Cook until firm.

Filling:

Preheat oven to 350

In a small saucepan put wine, scallions, scallops, mushrooms, cover & simmer for 5 minutes.
In a small saucepan melt butter & wisk in flour. Add salt & then cream. Stir constantly until thick. Once thick add scallop mixture & parsley. Spoon mixture in each crepe or puff pastry cup & top with cheese. Bake for 20 minutes until golden brown.