Shellfish Crepes in Wine-Cheese Sauce

(from Lucianolinda’s recipe box)

Source: Southern Living- Janice Cotton, Clifton, Texas

Serves 12 people

Categories: Appetizers- Snacks

Ingredients

  • 1/8 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups (8 oz.) shredded Swiss cheese
  • 1/2 Tbsp. butter or margarine. melted
  • Garnish: sliced green onions
  • Wine-Cheese Sauce:
  • 1/4 cup cornstarch
  • 1/4 cup milk
  • 1/3 cup dry vermouth*
  • 3 cups whipping cream
  • 1/4 tsp. salt
  • 1/4 tsp, pepper
  • 1/2 cup butter or margarine, divided
  • 2 cups chopped cooked shrimp (about 1 lb.)
  • 2 cups (8 oz.) shredded Swiss cheese
  • 1 cup (8oz.) fresh crabmeat
  • 2 green onions, minced
  • Crepes:
  • 4 large eggs
  • 1/4 cup dry vermouth *
  • 2 cups all-purpose flour
  • 1/8 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 Tbsp. butter or margarine. melted
  • 2 cups (8 oz.) shredded Swiss cheese
  • Garnish: sliced green onions
  • 1/4 cup butter or margarine, melted
  • Wine-Cheese Sauce:
  • 1/4 cup cornstarch
  • 1 cup cold water
  • 1/4 cup milk
  • 1cup cold milk
  • 1/2 tsp. salt
  • 1/3 cup dry vermouth*
  • 3 cups whipping cream
  • 1/4 tsp. salt
  • 1/4 tsp, pepper
  • 2 cups (8 oz.) shredded Swiss cheese
  • Crepes:
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1/4 cup butter or margarine, melted
  • 1 cup cold water
  • 1cup cold milk
  • 1/2 tsp. salt

Directions

  1. Melt 1/4 cup butter in a large skillet over medium-high heat. Add shrimp, crabmeat, and green onions, and sauté for 1 minute. Stir in vermouth, salt and pepper. Bring mixture to a boil, and cook 7 minutes or until most of liquid is absorbed. Remove mixture from heat and set aside.
  2. Drizzle 1/2 Tbsp. melted butter into a 13 x9-inch baking dish.
  3. Melt 1/4 cup butter in a large skillet over medium-high heat. Add shrimp, crabmeat, and green onions, and sauté for 1 minute. Stir in vermouth, salt and pepper. Bring mixture to a boil, and cook 7 minutes or until most of liquid is absorbed. Remove mixture from heat and set aside.
  4. Stir 2 cups Wine-Cheese Sauce into shrimp mixture. Spoon about 3 Tbsp. shrimp mixture down-center of each Crepe.
  5. Roll up, and place, seam side down, in prepared dish. Spoon remaining 2 cups Wine-
  6. Drizzle 1/2 Tbsp. melted butter into a 13 x9-inch baking dish.

  7. Cheese Sauce over Crepes. Sprinkle with Swiss cheese, and dot with remaining 1/4 cup butter. Cover and chill for 3 hours. Let stand at room temperature 30 minutes.

  8. Bake at 450 degrees for 20 minutes or until thoroughly heated. Garnish, if desired.
  9. Stir 2 cups Wine-Cheese Sauce into shrimp mixture. Spoon about 3 Tbsp. shrimp mixture down-center of each Crepe.

  10. Wine-Cheese Sauce:

  11. Whisk together cornstarch and milk in a small bowl.
  12. Roll up, and place, seam side down, in prepared dish. Spoon remaining 2 cups Wine-
  13. Bring vermouth to a boil in a large skillet, and cook until vermouth is reduced to 1 Tbsp.

  14. Remove from heat, and whisk in cornstarch mixture. Add whipping cream, salt, and pepper; cook over medium-high heat, whisking constantly, 2 minutes or until mixture comes to a boil. Boil 1 minute or until mixture is thickened. Add Swiss cheese; reduce heat, and simmer, whisking constantly, 1 minute or until sauce is smooth.

  15. Cheese Sauce over Crepes. Sprinkle with Swiss cheese, and dot with remaining 1/4 cup butter. Cover and chill for 3 hours. Let stand at room temperature 30 minutes.

  16. makes 4 cups

  17. *Clam juice may be substituted for vermouth.

  18. Bake at 450 degrees for 20 minutes or until thoroughly heated. Garnish, if desired.

  19. Crepes:

  20. Wine-Cheese Sauce:

  21. Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour.
  22. Whisk together cornstarch and milk in a small bowl.
  23. Place a lightly grease 8-inch nonstick skillet over medium heat until skillet is hot.
  24. Bring vermouth to a boil in a large skillet, and cook until vermouth is reduced to 1 Tbsp.
  25. Pour 3 Tbsp. batter into skillet; quickly tilt in all directions so batter covers bottom of skillet.

  26. Remove from heat, and whisk in cornstarch mixture. Add whipping cream, salt, and pepper; cook over medium-high heat, whisking constantly, 2 minutes or until mixture comes to a boil. Boil 1 minute or until mixture is thickened. Add Swiss cheese; reduce heat, and simmer, whisking constantly, 1 minute or until sauce is smooth.

  27. Cook n1 minute or until crepe can be shaken loose from skillet. Turn crepe. and cook about 30 seconds. Repeat procedure with remaining batter. Stack crepes between sheets of wax paper.

  28. makes 4 cups

  29. makes 2 dozen

  30. *Clam juice may be substituted for vermouth.

  31. Crepes:

  32. Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour.
  33. Place a lightly grease 8-inch nonstick skillet over medium heat until skillet is hot.
  34. Pour 3 Tbsp. batter into skillet; quickly tilt in all directions so batter covers bottom of skillet.
  35. Cook n1 minute or until crepe can be shaken loose from skillet. Turn crepe. and cook about 30 seconds. Repeat procedure with remaining batter. Stack crepes between sheets of wax paper.

  36. makes 2 dozen

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