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sift 3/4 C of all-purpose flour
1/2 tsp. salt
1 tsp. double acting baking powder
Beat: 2 eggs
Add and Beat:
2/3 c. milk
1/3 c. water
Cook over moderate heat in a crepe pan. These can be made ahead of time and frozen with sheets of waxed paper between them.
Make a hard sauce using:
2 tbs. of butter or margine
2 tbs. of flour
1 1/2 cup of milk
1 tbs. grated cheddar cheese
Cook until thick.
Add to the hard sauce:
1 tin of lobster paste
1 tin of drained lobster meat (crab meat)
1 can of clams and 1/2 of the liquid
1 tin of rinsed, drained shrimp or frozen shrimp
1 lb. of boiled haddock broken into pieces
Add salt and pepper to suit your own taste.
Spoon the seafood sauce on to the crepes and roll up. Place the filled crepes in a baking dish, pour any left over sauce over the top, cover with tin foil and heat in a 350 degree oven until hot.
You can choose the seafood that you use, it is not necessary to use them all. The sauce improves are it sits so often I will make it the day ahead and store it in the fridge until I need it.
Submitted by Carol Nauss, February 20, 1997
Glinx / Tallships
2-12 Chipman Drive
Kentville, Nova Scotia
Canada B4N 3V7
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