|
Seafood Crepes
Crepes: sift 3/4 C of all-purpose flour resift with: 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 pepper 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
Back to Main Recipe Menu - Click Here
|
|
Glinx / Tallships
2-12 Chipman Drive Kentville, Nova Scotia Canada B4N 3V7
Inquiries: | |
Kentville : | 902-365-3100 |
Toll Free in Canada : | 1-844-288-4266 | (1-844-AUTHCOM) |
Email:
Tallships
Comments on Website:
Webmaster
Your browser last refreshed this page on December 11, 2024 05:20. Copyright © Tallships
2024
|
|
Offline backups provided by Canadian Cloud Secure Storage
|
|