Herbed Seafood Crepes With Mornay Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup flour
• 1 pinch salt
• 1 -2 egg
• 1/2 cup milk
• 2 tablespoons butter, melted
• 2 -4 tablespoons chopped fresh herbs
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk (you may use skim)
• 1 egg yolk, mixed with
• 2 tablespoons cream
• 1 pinch nutmeg
• 1 pinch salt
• 1 pinch pepper
• 4 tablespoons grated parmesan cheese, divided
• 4 tablespoons grated gruyere, divided
• 1 lb cooked shrimp (or 1/2 lb shrimp and 1/2 lb scallops)

Recipe

• 1 to make crepes:.
• 2 in a mixing bowl, whisk together flour and salt.
• 3 add eggs and milk and whisk until smooth. stir in butter and herbs.
• 4 batter should be consistency of thin cream. let stand 30 minutes, then stir before using. make crepes in a hot crepe pan or light nonstick pan filmed with butter, if needed. stack crepes on waxed paper and let stand until ready to use, up to 2 hours, or wrap and freeze. thaw at room temperature until they can be separated without tearing.
• 5 to make sauce:.
• 6 in a saucepan, melt butter over medium heat. whisk in flour and cook briefly. whisk in milk and stir until smooth and starting to thicken.
• 7 in a small bowl, whisk egg yolk with cream. spoon a little of the hot sauce into the egg yolk and combine, then stir yolk mixture back into the sauce.
• 8 season to taste with nutmeg, salt and pepper, then stir in 2 t each parmesan and gruyere. stir in cooked seafood and cook briefly until heated.
• 9 to assemble:.
• 10 place one crepe on a heat-proof dinner plate and spoon seafood and sauce down the middle. roll crepe and reapeat. spoon a little extra sauce over the crepes and sprinkle with remaining cheeses.
• 11 repeat.
• 12 place plates under hot broiler until edges of crepes are starting to brown.
• 13 serve hot.