Creamed Shrimp in Savory Crêpes:
See basic Crêpe recipe indexed under Crêpes: Sweet (Chez Nicole):
Prepare Crêpes as directed but use savory filling in recipe indexed under Main Dish: Seafood (Creamed Shrimp in Scallop Shells):
Prepare Shrimp-Cream Sauce as directed; omit potatoes.
Use parsley, finely chopped, as garnish
Fill each Crêpe with a ribbon of Creamed Shrimp down the center. Fold each side over the shrimp-cream sauce to form a roll. Turn each Crêpe seam-side down, warming in oven until desired number of Crêpes have been filled and plated. Allow 2 Crêpes per adult diner. Garnish with parsley and serve at once.
|Prepare Crêpe batter in blender as recipe directs.|
|Melt and cool butter before adding to batter.|
|Use only fresh shrimp. Frozen, thawed shrimp lacks taste.|
|Layer stacked Crêpes between sheets of waxed paper.|
|Carefully detach crêpe from crêpe maker with silicone spatula.|
|Fill with creamed shrimp edge-to-edge along center of crêpe|
|Fold first side over filling.|
|Fold second side over filling.|
|Reheat in warm oven seam-side down. Garnish with parsley.|
Next Time: Another Dinner Party! I’m blogging irregularly for now, as I focus on another writing venture. However, I’ll be popping in now and then to check on Ron, our Anonymous Taste-Testing Panel, et mon Frankie, chéri. Our Anonymous Taste-Testing Panel has a new (even more anonymous than usual) member, who can’t seem to make up his/her mind about any of my recipes. I have an uneasy feeling that he/she may cause trouble down the road ...
|Newest addition to our Anonymous Taste-Testing Panel:|
Confusing and Confused.