Les merveilles de la mer en crepes

Yield: 4 Servings

Measure 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 \N Or
4 \N Egg yolks
½ pounds Lobster meat
½ pounds Cooked shrimp; pieces
½ cup Cooked crabmeat
2 teaspoons Cognac
8 \N Thin pancakes or crepes

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, .

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