Make crepes———.
Combine all ingredients (except for cooking oil) for crepes in a bowl and blend with a whisk until smooth.
Cover batter and set aside for 30 minutes.
Heat cooking oil in pan.
Add 2 tablespoons of batter and cook until lightly browned on bottom side (about 1 1/2 minutes).
Turn and cook other side.
Repeat with remaining batter.
Place crepes between pieces of waxed paper to keep from sticking together.
Set aside.
Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees.
For Mornay sauce———–.
In a small saucepan, melt butter and blend in Flour.
Stir in milk.
Cook, stirring constantly, until sauce thickens.
Add cheese and blend well.
Add egg yolk mixture and blend well.
Season with salt and pepper and remove from heat.
For Crepe mixture———-.
Butter a large shallow baking dish.
In a skillet melt 4 tablespoons of butter and saute onions and mushrooms until tender.
Stir in seafood.
Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper.
Stir together until heated through.
Spoon 2 tablespoons of mixture into middle of crepe and roll up.
Place seam side down in buttered baking dish.
Repeat with remaining crepes.
Top with remaining sauce and Parmesan cheese.
Bake for 15 minutes until sauce is warm and bubbly.
Ingredients:
4 tablespoons butter or 4 tablespoons margarine
1 medium onions, chopped
1/2 lb mushrooms, sliced
2 cups cooked shrimp (I use imitation crab and scallops) or 2 cups cooked crab (I use imitation crab and scallops) or 2 cups cooked scallops ( I use imitation crab and scallops)
1/2 cup grated parmesan cheese ( divided)
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
2 tablespoons grated swiss cheese
salt and pepper
1/2 cup half-and-half
1 egg yolks, mixed with the half and half
1 cup milk
1/2 cup water
2 eggs
2 tablespoons melted butter
2 tablespoons cooking oil
1 cup all-purpose flour
1/4 teaspoon salt
Steps/Methods:
Make crepes———.
Combine all ingredients (except for cooking oil) for crepes in a bowl and blend with a whisk until smooth.
Cover batter and set aside for 30 minutes.
Heat cooking oil in pan.
Add 2 tablespoons of batter and cook until lightly browned on bottom side (about 1 1/2 minutes).
Turn and cook other side.
Repeat with remaining batter.
Place crepes between pieces of waxed paper to keep from sticking together.
Set aside.
Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees.
For Mornay sauce———–.
In a small saucepan, melt butter and blend in Flour.
Stir in milk.
Cook, stirring constantly, until sauce thickens.
Add cheese and blend well.
Add egg yolk mixture and blend well.
Season with salt and pepper and remove from heat.
For Crepe mixture———-.
Butter a large shallow baking dish.
In a skillet melt 4 tablespoons of butter and saute onions and mushrooms until tender.
Stir in seafood.
Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper.
Stir together until heated through.
Spoon 2 tablespoons of mixture into middle of crepe and roll up.
Place seam side down in buttered baking dish.
Repeat with remaining crepes.
Top with remaining sauce and Parmesan cheese.
Bake for 15 minutes until sauce is warm and bubbly.
