Ingredients
- Entree Crepes:
- 3 Tab. bacon fat
- 1/2 cup dry white wine
- 4 sliced green onions
- 1 cup white mushrooms, sliced
- 2 diced shallots
- 2 lbs. sea scallops, cut into 1/4Î to 1/2Î pieces
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1-1/2 cups light cream (or evaporated milk)
- 2 tablespoons parsley, chopped
- 2 c. shredded Gruyere
- 8-10 cooked crepes (see recipe below)
- 1/2 cup grated Swiss cheese
- Makes 12-14 six-inch crepes.
- 4 eggs
- 1 cup flour
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 cup chicken stock
- 1 tablespoon melted butter or margarine
Preparation
Step 1
Makes the crepes by combining all the ingredients except the flour in a bowl
and beating together. Gradually add the flour and whisk or beat until a
smooth batter is achieved. Drop the batter in a small fry pan or crepe pan
that has been preheated. Swirl the batter quickly as you pour it into the
pan, so it coats the pan with a very thin layer of batter. The crepe will
let go of the pan around the edges when it it time to flip it -- don't
overcook, or they'll burn. Heat the flip side only about 20 seconds. Place
on a plate between layers of wax paper until needed.
Melt bacon fat in large frying pan. Saute scallops until almost done. Remove from pan. Deglaze grippings with wine. Add shallots and mushrooms. Simmer 5 min. Add green onions and scallops.
While doing this, melt the butter in a large skillet, and stir in the flour
and salt to make a roux (a caramel-colored mixture). Pour in the cream and
cook until a creamy thick sauce is achieved -- stir this constantly while
doing. Add the parsley.
Add half of sauce to mushroom/scallop mixture.
Fill each crepe with 3-4 tablespoons of the scallop mixture (or whatever
amount will cover the center third of each crepe). Fold the other two thirds
of the crepe over the center, pour remaining sauce over crepes and sprinkle with the cheese. Place in a
preheated 350 degree oven for about 10 minutes, or until the cheese melts.