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Shrimp & Asparagus Crepes with Chardonney Sabayon


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  • 12 oz (375 g) asparagus
  • 1 lb large shrimp, peeled and deveined
  • ¼ cup water chestnuts
  • 2 Tbsp vegetable oil
  • 2 green onions, sliced
  • ½ cup arugula
  • Chardonnay Sabayon
  • 1 cup chardonnay wine
  • 1 shallot, minced
  • ¼ tsp each, white sugar and pepper
  • Pinch salt
  • 3 egg yolks
  • ¼ cup butter, cubed
  • 12 crepes (recipe below)
  • Crepes
  • 1 cup flour
  • ¼ tsp salt
  • 3 eggs
  • 1 ¼ cup milk
  • 3 Tbsp butter, melted



Step 1

Snap tough ends from asparagus and discard. Diagonally cut into 1 ½ inch lengths. If desired, slice shrimp in half horizontally. Cut water chestnuts into matchstick size strips. In large pan, heat oil over medium-high heat; stir in asparagus and shrimp for 2 minutes. Cover and steam until shrimp are pink and asparagus is tender-crisp, about 2 minutes. Add water chestnuts and green onions. Transfer to paper towel-lined bowl. Cover and keep warm.

Chardonnay Sabayon – in small saucepan, boil wine, shallot, sugar, pepper and salt until reduced to ¾ cup, about 5 minutes. Strain into heatproof bowl; let cool. Whisk yolks into wine mixture; place over saucepan of simmering water. Cook whisking vigorously, until pate and thickened to consistency of custard, 5 minutes. Remove from heat; whisk in butter. Remove paper towel from bowl of shrimp mixture. Add ½ cup sabayon and stir to coat. Spoon down centre of each crepe; roll up and place on warmed plate. Garnish with arugula. Drizzle with remaining sabayon.

In bowl, whisk flour with salt. In separate bowl whisk together eggs, milk and 2 Tbsp of the butter; pour over dry ingredients and whisk until smooth. Cover and refrigerate for 1 hour. Strain butter into clean bowl. Heat 8” nonstick skillet over medium heat; brush lightly with some remaining butter. Pour scant ¼ cup of the batter into skillet, swirling to coat bottom of pan; cook until bottom is golden, about 1 min. Turn and cook about 30 seconds. Transfer to plate. Repeat with remaining batter, heating pan and brushing with butter as needed. (Make ahead; stack between waxed paper and wrap in plastic wrap. Refrigerate for up to 3 days or enclose in airtight container and freeze for up to 1 month.

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