Seafood Crepes

The recipe from my mother's recipe file said the recipe came from Chef Gregory...

Seafood Crepes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Sauce:

  • ½

    c butter

  • 1

    med onion chopped

  • ½

    c flour

  • 1

    T Chicken Base

  • 2

    t dry mustard

  • four

    friends?

  • 1

    T Hungarian Paprika

  • 2

    c milk or light cream

  • 1

    c dry sherry

  • 3 to 4

    egg yolks

  • Filling:

  • 1

    lb crab meat

  • 1

    lb shrimp

  • ½

    c finely diced celery

  • 2

    T parsley

  • 1

    c grated swiss

  • 1

    c prepared sauce

  • 1

    c milk or dry sherry

  • Crepes

Directions

For Sauce - Melt butter in a sauce pan and add the onion and saute until transparent. Remove from heat & stir in flour, chicken base, 4 friend, dry mustard, paprika, and the milk. return to the fire, stir constantly and bring to boiling point. Add the dry sherry, stir and return to boil. Reduce heat and simmer 20 min. Remove from heat and stir in the egg yolks (add a little hot sauce to egg while mix to temper) Filling for Crepes - Place all ingredients in a bowl to mix. use 1/2 mix for each crepe roll up and put in a glass baking dish. Thin remainder of sauce with Milk or sherry and pour over crepes. sprinkle top with paprika, chopped parsley and grated swiss cheese. Bake at 350 for 20-25 min Notes: you can make casserole the day before and hold for baking just before party. DO NOT use a metal baking dish.


Nutrition

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