Seafood Crepes Mornay
Crepes:
Measure into blender jar:
2 large eggs
2/3 c. milk
1/2 c. all-purpose flour
1/2 tsp. salt
2 tbsp. melted butter
Cover & blend until smooth. Cook crepes until edges are lightly browned
and they begin to lift away from pan. Set aside, using a layer of waxed paper
between crepes.
Mornay Sauce:
1 tbsp. butter
1 tbsp. flour
1 c. milk
1/2 to 1 c. grated Swiss cheese (I like a full cup)
1 tbsp. grated parmesan
1/2 tsp. Dijon mustard
1 pound seafood (I like a crab/scallop combo) (a good
quality imitation crab is good and adds colour)
Melt butter in saucepan. Remove from heat and wire whip the flour into the butter.
Return to moderate heat. Add milk gradually stirring well until thick. Add rest
of ingredients and salt & pepper to taste. Stir until cheese melts. Add
seafood.
Note: Don't mix the seafood and mornay together until you are ready to fill
the crepes.
Put a generous dollop of seafood mixture along one side of crepe and roll up the crepe. Put a couple of these into one of those boat-shaped ovenware dishes and put a spoonful of the seafood mix on top. Grate a little extra Swiss (or parmesan) and sprinkle on top.
Bake at 350 F to heat through. (20 mins to 1/2 hour).
These are good anytime, but I especially like them for brunch with a fruit salad. They are VERY filling, so you won't want a lot of bread with them.
Maggie Timms
Bob's Bed and Breakfast
Maple Ridge, BC