Crab and Shrimp Crepes With Mornay Sauce

Dawn's Note:

This is an elegant dish. The first time I made them, my husband thought I picked them up from a restaurant. Was he ever surprised! This would make a nice romantic dinner with candlelight! The recipe seems long but it includes a recipe for the filling, the Mornay Sauce, and crepes themselves.

• Total Time: 1 hrs 30 mins
• Prep Time: 45 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

Shrimp and Crab Mixture

• 4 tablespoons butter or 4 tablespoons margarine
• 1 medium onion , chopped
• ½ lb mushroom , sliced
• 2 cups cooked shrimp (I use imitation crab and scallops) or 2 cups cookedcrab (I use imitation crab and scallops) or 2 cups cooked scallops (I use imitation crab and scallops)
• ½ cup grated parmesan cheese (divided)
• 2 tablespoons minced fresh parsley
• ½ teaspoon salt
• ¼ teaspoon white pepper

Mornay Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 tablespoons grated swiss cheese
• salt and pepper
• ½ cup half-and-half
• 1 egg yolk , mixed with the half and half

Luncheon Crepes

• 1 cup milk
• ½ cup water
• 2 eggs
• 2 tablespoons melted butter
• 2 tablespoons cooking oil
• 1 cup all-purpose flour
• ¼ teaspoon salt

Directions:

1. Make crepes---------.
2. Combine all ingredients (except for cooking oil) for crepes in a bowl and blend with a whisk until smooth.
3. Cover batter and set aside for 30 minutes.
4. Heat cooking oil in pan.
5. Add 2 tablespoons of batter and cook until lightly browned on bottom side (about 1 1/2 minutes).
6. Turn and cook other side.
7. Repeat with remaining batter.
8. Place crepes between pieces of waxed paper to keep from sticking together.
9. Set aside.
10. Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees.
11. For Mornay sauce-----------.
12. In a small saucepan, melt butter and blend in Flour.
13. Stir in milk.
14. Cook, stirring constantly, until sauce thickens.
15. Add cheese and blend well.
16. Add egg yolk mixture and blend well.
17. Season with salt and pepper and remove from heat.
18. For Crepe mixture----------.
19. Butter a large shallow baking dish.
20. In a skillet melt 4 tablespoons of butter and sauté onions and mushrooms until tender.
21. Stir in seafood.
22. Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper.
23. Stir together until heated through.
24. Spoon 2 tablespoons of mixture into middle of crepe and roll up.
25. Place seam side down in buttered baking dish.
26. Repeat with remaining crepes.
27. Top with remaining sauce and Parmesan cheese.
28. Bake for 15 minutes until sauce is warm and bubbly.

Reviews

[Natatia]

This recipe is to die for... rich and elegant, completely worth the effort. I served this with stuffed artichokes and spinach salad with carmelized pecans. I substituted portabello mushrooms, added dill to the crepe batter, and added an extra cup of crab. I'm sure its fantastic either way. Thank you so much!

[TAYLOR REID]

Absoulty fantastic, was a great hit and no one could get enough of them and everyone wanted the recipe. I have had these in several resturants that were not as great as these were. Ms. Taylor reid