Seafood crêpes

Seafood crêpes

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
6 spring onions, finely chopped
60g butter
125g prawns, shelled
125g mussels, shelled
6-8 scallops, poached for 1 minute
6-8 oysters, (optional)
1 egg yolk
2 teaspoons dry sherry
3 hard-boiled eggs, chopped
2 teaspoons chives, snipped
8-12 Basic crêpes
2 tablespoons cream, whipped
slivered almonds, toasted, to garnish

Cream sauce

Quantity Ingredient
500ml milk
1 bay leaf
1/2 onion, chopped
5 black peppercorns
60g butter
4 tablespoons plain flour
125g cream
salt and freshly ground white pepper

Method

  1. To make cream sauce, heat milk slowly in a saucepan over low heat with bay leaf, onion and peppercorns. When bubbles form around edge, remove from heat, cover and stand for 10 minutes. Melt butter over low heat, stir in flour and cook, stirring, for 1 minute. Remove from heat, cool a little, then strain in warm milk and cream. Stir until smoothly blended, then return to heat and stir until boiling. Season.
  2. Cook the spring onions gently in butter until softened. Add prawns, mussels, scallops and oysters. Set aside 4 tablespoons cream sauce and fold egg yolk, sherry, chopped eggs, chives and seafood mixture into the remainder. Spread on crêpes, roll up and arrange in one layer in a buttered, ovenproof serving dish.
  3. Cover dish with foil and warm in a preheated moderate oven for 15 minutes. Fold cream into reserved 4 tablespoons sauce. Uncover crêpes and spoon sauce along centre of dish. Return dish to oven and bake, uncovered, for 5 minutes. Garnish with toasted almonds and serve immediately.
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