Les merveilles de la mer en crepes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter |
| ½ | cup | Chopped green onions |
| ½ | cup | Sliced mushrooms |
| 3 | teaspoons | Flour |
| ½ | cup | White wine |
| 1 | quart | Light cream |
| 3 | Or | |
| 4 | Egg yolks | |
| ½ | pounds | Lobster meat |
| ½ | pounds | Cooked shrimp; pieces |
| ½ | cup | Cooked crabmeat |
| 2 | teaspoons | Cognac |
| 8 | Thin pancakes or crepes | |
Directions
Saut‚ green onions and mushrooms in half of the butter; add flour and cook 2 to 3 minutes. Add wine and cream; simmer 8 to 10 minutes. Remove from fire and stir in beaten yolks (add enough to have sauce medium consistency). Saut‚ seafood in remainder of butter for 4 to 5 minutes. Add cognac; ignite. Add half the sauce to seafood. Divide seafood and sauce between the eight crepes; roll up. Use remainder of sauce over crepes.
MASSON'S RESTAURANT FRANCAIS
7200 PONCHARTRAIN BOULEVARD
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .