HERBED SEAFOOD CREPES WITH MORNAY SAUCE
The herbed crepes can be doubled and extras frozen. Double all the ingredient, but use only 3 eggs. Use any combination of herbs that you like. We used chives and thyme.
Provided by LMillerRN
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To Make Crepes:.
- In a mixing bowl, whisk together flour and salt.
- Add eggs and milk and whisk until smooth. Stir in butter and herbs.
- Batter should be consistency of thin cream. Let stand 30 minutes, then stir before using. Make crepes in a hot crepe pan or light nonstick pan filmed with butter, if needed. Stack crepes on waxed paper and let stand until ready to use, up to 2 hours, or wrap and freeze. Thaw at room temperature until they can be separated without tearing.
- To Make Sauce:.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook briefly. Whisk in milk and stir until smooth and starting to thicken.
- In a small bowl, whisk egg yolk with cream. Spoon a little of the hot sauce into the egg yolk and combine, then stir yolk mixture back into the sauce.
- Season to taste with nutmeg, salt and pepper, then stir in 2 T each Parmesan and Gruyere. Stir in cooked seafood and cook briefly until heated.
- To Assemble:.
- Place one crepe on a heat-proof dinner plate and spoon seafood and sauce down the middle. Roll crepe and reapeat. Spoon a little extra sauce over the crepes and sprinkle with remaining cheeses.
- Repeat.
- Place plates under hot broiler until edges of crepes are starting to brown.
- Serve hot.
Nutrition Facts : Calories 445.4, Fat 24.4, SaturatedFat 14.1, Cholesterol 384.4, Sodium 579, Carbohydrate 19.9, Fiber 0.5, Sugar 0.3, Protein 35.1
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Minette Perez
[email protected]Overall, these crepes were a good experience. They were easy to make and tasted great.
Jung Kook
[email protected]These crepes were a bit too rich for my taste. I think I'll use less butter next time.
Mr Awais Shafiq
[email protected]I had some trouble getting the crepes to flip without breaking. But other than that, they were delicious.
Nathan Small
[email protected]These crepes were a bit bland for my taste. I think I'll add some more seasoning next time.
Navuga Grace
[email protected]I love these crepes! The seafood filling is so flavorful and the Mornay sauce is the perfect complement.
Rakel
[email protected]I've made these crepes several times now and they always turn out great. They're a favorite of my family and friends.
Ashish Sarker
[email protected]These crepes were perfect for a special occasion. They were elegant and delicious.
Daniel Harris
[email protected]I made these crepes for my family and they loved them. My kids even asked for seconds.
Md Nobab
[email protected]These crepes were a bit time-consuming to make, but they were worth it. They were so delicious!
Catchat Chat
[email protected]I'm not a big fan of seafood, but I really enjoyed these crepes. The filling was surprisingly good.
Lilliana Noplis
[email protected]These crepes were easy to make and turned out perfectly. The Mornay sauce was especially good.
Lisa Waters
[email protected]I made these crepes for a dinner party and they were a huge hit! Everyone loved them.
Queenie Kittrell
[email protected]These crepes were absolutely delicious! The seafood filling was flavorful and the Mornay sauce was rich and creamy. I will definitely be making these again.