"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Seafood Crepe Recipe

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This recipe for Seafood Crepe, by , is from The Kviten Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Heidi Kviten


Basic Crepe Recipe (in Miscellaneous)

Seafood Mixture
4 tbsp. butter
1 medium onion, chopped
1/2 lb. mushrooms
2 cups cooked seafood
1/2 cup grated parmesian cheese (divided)
2 tbsp. minced fresh parsley
1/2 tsp. salt
1/4 tsp. white pepper

Mornay Sauce
3 tbsp. butter
3 tbsp. all-purpose flour
2 cups milk
2 tbsp. grated swiss cheese
salt and pepper
1/2 cup half and half
1 egg yolk, mixed with the half and half

Make crepes and set aside.
Prepare seafood mixture and Mornay sauce. Preheat oven to 375 degrees.
For Mornay sauce: In a small saucepan, melt butter and blend in flour. Stir in milk. Cook, stirring constantly until sauce thickens. Add cheese and blend well. Add egg yolk mixture and blend well. Season with salt and pepper and remove from heat.
For Seafood mixture: Butter a large shallow baking dish. In a skillet melt 4 tbsp. of butter and saute onions and mushrooms until tender. Stir in seafood. Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsely, salt and pepper. Stir together until heated through. Spoon 2 tbsp. of mixture into middle of crepe and roll up. Place seam side down in buttered baking dish. Repeat with remaining crepes. Top with remaining sauce and Parmesan cheese. Bake for 15 minutes until sauce is warm and bubbly.

Personal Notes:
Personal Notes:
One of Grandma's favorites!




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