Seafood Crepes with Mornay Sauce

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Ingredients

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    Filling:
  • 1 1/2 cups crab meat, plus some to garnish
  • 1 1/2 cups cooked shrimp, plus some to garnish
  • 2 tablespoons chopped chives, plus some to garnish
  • 2 tablespoons chopped Italian parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoons freshly ground black pepper
  • 1/2 cup Mornay Sauce
  • Mornay Sauce:
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped shallot
  • 1/2 pound sliced mushrooms
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed in sauce pan
  • 1/2 teaspoon each salt & pepper
  • 1/4 teaspoon cayenne
  • 1/2 cup each grated Swiss and Parmesan cheese
  • 4 large prepared crepes (located in our Bakery)

Directions

Preheat oven to 350°F. Heat oil in a saucepan over medium heat. Add shallot and mushrooms and cook until tender and slightly brown. Remove from pan. Reduce heat to medium and melt butter. Add flour and stir 5 minutes; add warmed milk. Cook and stir for about 5 minutes more, or until thickened. Sprinkle and stir in cheese a little at a time until it's all incorporated. Return mushrooms to pan along with remaining seasoning. Taste and adjust seasoning. Remove from heat. Add 1/2 cup Mornay Sauce to a bowl with all the filling ingredients. Divide filling between crepes; roll burrito style. Pour 3/4 cup sauce on a greased baking dish. Place filled crepes on sauce and top with remaining sauce. Bake 10-15 minutes. Garnish with remaining crab, shrimp and chives.

Recipe from Central Market Poulsbo - Culinary Resource Center
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