Description
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.
Ingredients
- Flour
- Salt
- Egg
- Milk
- Butter
- Fresh Herbs
- Egg Yolk
- Cream
- Nutmeg
- White Pepper
- Parmesan Cheese
- Gruyere
- Cooked Shrimp
Instructions
- 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