Seafood Crepes
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You'll need about 14 crepes. Choose your favorite batter. INGREDIENTS
1 cup white wine
2 cups fish stock
1/2 pound white fish fillets, cut into strips (flounder, sole, catfish, whitefish)
1/4 pound scallops, quartered
1/4 cup butter
1/4 cup flour
3/4 cup creme fraiche
1/2 pound cooked small shrimp
Juice of 1 lemon
Salt, cayenne pepper, and freshly ground black pepperPrepare 14 crepes. Butter a baking dish, large enough to lay all the rolled crepes in 1 layer.
FOR THE FISH - Boil the wine in a small saucepan until it reduced to 1/2 cup. Add the fish stock and bring to a boil. Add the fillets, along with some salt and pepper and cook about 2 minutes or until it flakes with a fork. Lift out with a slotted spoon and place in a bowl. Add the cooked shrimp to the bowl also.
Add the scallops and cook for about 1 minute. Lift out with a slotted spoon and add to the fish. Strain and reserve the stock.
FOR THE SAUCE - Melt the butter in a medium saucepan and whisk in the flour. Cook for about 1 minute. Cool slightly, then add the reserved stock. Return to the heat and bring to a boil, whisking constantly, until the sauce thickens. Simmer 2 minutes. Add half of the creme fraiche and cook an additional 2 minutes.
FOR THE FILLING - Add 1/2 of the sauce to the fish, scallops, and shrimp. Turn gently to combine. Season to taste with the lemon juice, salt, pepper, and cayenne.
Thin the remaining sauce by adding the rest of the creme fraiche and reheat it gently. Taste and adjust seasoning.
TO ASSEMBLE THE DISH - Preheat broiler. Fill each crepe with about a tablespoon of the filling and roll up like a cigar.
Place in a single layer in the prepared baking dish and coat with the sauce. Broil until browned. Serve hot from the dish.
TO MAKE AHEAD - The crepes, filling, and sauce may be made ahead. Fill and roll the crepes, place in a baking dish and coat with the sauce. They can be refrigerated for 24 hours or frozen. To finish cooking them after they have been refrigerated, bake in a 325 degree oven for 20 to 25 minutes. If frozen, defrost them before reheating.