Seafood Crepes With Medium White Sauce

2 cups Medium white sauce
1/4 cup Dark rum
1/4 cup Snipped flat leaf parsley
2 tsp. Fresh lemon juice
1/4 tsp. Dry Colemans mustard
White pepper and coarse salt to taste
2 - 3 cups Cooked crab, lobster, shrimp, or fish
(all or any of these)
1/2 cup Fresh parmesan cheese, grated
12 Crepes, 6 inches in diameter

Medium White Sauce
4 tbsp. Butter
4 tbsp. Flour
2 cups Milk
Coarse salt and fresh ground pepper to taste

Crepes
6 Eggs, lightly beaten
1 cup Milk
1 tsp. Fresh dill, chopped
6 tbsp. Butter, melted
2 1/2 cups Flour
1/2 tsp. Salt

Combine in saucepan 1 ½ cups of medium white sauce with next eight ingredients. Heat on low. Spoon mixture in each crepe and fold. Place crepes in greased 8 x 11 inch baking dish. Spoon remaining white sauce over rolled crepes. Bake in preheated oven at 350 degrees for 20 minutes or until golden brown.

Medium White Sauce
Melt butter in skillet, blend flour until smooth, stirring regularly. Add milk gradually cook until thick and smooth. Season with salt and pepper to taste.

Crepes
Beat together eggs, milk and butter in bowl. Blend in flour, salt and dill until mixture is smooth. Heat buttered 8 inch pan until it sizzles when a drop of water is dropped in it.
Pour 1/4 cup of mixture in pan, rotating pan and cook until lightly brown, turn and brown the other side. Stack cooked crepes between sheets of paper towel or waxed paper until ready to use. They freeze well if made ahead of time.
This is my daughter's favorite.

Serves 4 to 6 people.



Larry E. Schlesinger, Sr.         


Back