Thursday, December 30, 2010
Crêpes with Seafood and Mornay Sauce
Then it was to assembly and final prep. Assembly is very simple: put a tablespoon of filling in center front of crêpe, 2 tsp. of sauce on top and roll like taco. Place in buttered baking pan and when all crêpes are placed in pan, cover with aluminum foil and bake in 350°F for 15 – 20 minutes, basically just to reheat it. To serve, pour some sauce on preheated plate, place crêpes on top and then pour more sauce on top. Garnish with shrimps sliced along spine in half, sprinkle chopped parsley and enjoy. It is (was!) so good!
Start Béchamel with butter and shallots.
Add flour and make roux. Finish by adding milk and then cheese.
Place in buttered baking pan and when all crêpes are placed in pan, cover with aluminum foil and bake in 350°F for 15 – 20 minutes, basically just to reheat it.
Notice the arugula garnish on left side of plate. I grew it in my cold frame till first big snowstorm first week of December when it was harvested and stored, unwashed, in Ziploc bag in an unheated garage that had a constant temperature of about 5 °C. Four weeks and it is still as fresh as when it was picked! Incredible green.