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Crepes Roules et Farcies

(Crepes rolled around a creamed shellfish stuffing, gratineed' in wine and cheese sauce)

This recipe is a little long on steps & time but every bite is well worth it! This is great for breakfast, brunch or even a late dinner (paired with a nice white wine, crisp field green salad and warm french bread). Elegant enough for a casual dinner party!

Pate a Crepes:
2/3 cup cold water
2/3 cup cold milk
3 eggs
1/3 teaspoon salt
3/4 cup granular instant blending flour
2 2/3 tablespoon melted butter

Place flour in a mixing bowl, gradually blend in the liquids and then blend in the rest of the ingredients with a wire whip. Brush the bottom of a 6 to 7 inch non-stick or cast iron skillet with butter; set the pan over medium heat until just beginning to smoke. Pour a scant 1/4 cup batter into skillet, tilting the pan to cover the bottom; set the pan back over the heat to cook for about 1 minute. The crepe is ready for turning when you can shake and jerk it loose from the pan: lift an edge to see that it is a nice brown, turn the crepe and cook on the other side for about 1/2 minute. This side is usually only a spotty brown and is used for the non-public side. Slide the crepe onto a plate and continue with the rest of the batter repeating process. If making the crepes in advance, stack them between layers of waxed paper.

Crepe filling:
2 tablespoons butter
3 tablespoons minced shallots or scallions
1 1/2 cup diced or shredded cooked shellfish (shrimp, etc.)
salt and pepper to taste
1/4 cup dry white vermouth

Heat the butter to bubbling in a 8 inch non-stick skillet. Stir in the shallots, then the shellfish. Toss and stir over moderately high heat for 1 minute. Season with salt and pepper, then add vermouth and boil rapidly until the liquid has almost entirely evaporated. Scrape into a bowl.

Wine and Cheese Sauce:
1/3 cup dry white vermouth
2 tablespoons cornstarch blended in a small bowl with 2 tablespoons milk
1 1/2 cups heavy cream
1/4 teaspoon salt
white pepper
1/2 cup grated swiss cheese

Add the vermouth to a skillet and boil rapidly until reduced to a tablespoon. Remove from heat. Stir in the cornstarch mixture, cream, and seasonings. Simmer 2 minutes, constantly stirring, then blend in the cheese and simmer 1 more minute.

Assembling and baking:
12 cooked crepes
1/4 cup swiss cheese
2 tablespoon butter
fresh grated nutmeg

Blend half the sauce into the shellfish, then place a big spoonful of the shellfish mixture on the lower third of each crepe, and roll the crepes into a cylinder shape. Continue with all 12 crepes. Arrange the crepes closely together in a lightly buttered baking dish. Spoon over the rest of the sauce and a little grated fresh nutmeg, sprinkle with the cheese, and dot with bits of butter. Refrigerate until you are ready to bake. Put crepes in the upper third of a preheated 425 degree oven for 15 to 20 minutes or until hot and bubbly and cheese topping has browned slightly. Crepes may be frozen and reheated in a covered dish in a 300 degree oven.