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Crêpes with Lobster, Crab and Shrimp https://www.metro.ca/userfiles/image/recipes/crepes-homard-crabe-crevettes-4926.jpg PT20M PT10M PT30M
In a large saucepan, melt the butter, add the shallots, cover and cook over gentle heat.Sprinkle in the flour and mix well to make a roux. Cook the roux slowly and stir, but do not allow the flour to brown (white roux).Moisten with the cream and coconut milk. Whisk the liquid to dissolve the roux completely.Heat to boiling, lower the heat to minimum and let simmer for 10 minutes, or until you get a thick sauce.Add the soya sauce, white wine and shellfish.Mix well and heat the shellfish for a few minutes.Place a quarter of the mixture on each crêpe.Fold the two sides of a crêpe to the middle and roll up, being careful not to squash the filling, to make a 2 in. (5 cm) diameter crêpe.Repeat for the remaining three crêpes. Serve right away.
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2 Tbsp. (30 mL) butter 2 shallots, finely chopped 2 Tbsp. (30 mL) flour 1 cup (250 mL) 10% light cream 1 cup (250 mL) coconut milk 2 tsp. (10 mL) soya sauce 2 tsp. (10 mL) dry white wine 10 oz (300 g) lobster meat 6 oz (180 g) crab meat 6 oz (180 g) shrimp size 21-25, cooked and shelled 4 x 15 prepared crêpes bretonnes
Crêpes with Lobster, Crab and Shrimp

Crêpes with Lobster, Crab and Shrimp

Rate this recipe
6 Votes
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
  • 2
    shallots, finely chopped
  • 2 Tbsp.
    (30 mL)
    flour
  • 1 cup
    (250 mL)
    10% light cream
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  • 1 cup
    (250 mL)
    coconut milk
  • 2 tsp.
    (10 mL)
    soya sauce
  • 2 tsp.
    (10 mL)
    dry white wine
  • 10 oz
    (300 g)
    lobster meat
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  • 6 oz
    (180 g)
    crab meat
  • 6 oz
    (180 g)
    shrimp size 21-25, cooked and shelled
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    FRESH ONTARIO RAINBOW TROUT FILLETS

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    FAMILY PACK, MIN 900 g 9.99/lb, 2.21/100 g WHOLE CANADIAN LOBSTER 350 g, 9.99 EA. OCEAN JEWEL COOKED SHRIMP 41/50 SIZE, 500 g, 9.99 EA., FROZEN


  • 4 x 15
    prepared crêpes bretonnes
Imprimer ma sélection

Preparation

In a large saucepan, melt the butter, add the shallots, cover and cook over gentle heat.

Sprinkle in the flour and mix well to make a roux. Cook the roux slowly and stir, but do not allow the flour to brown (white roux).

Moisten with the cream and coconut milk. Whisk the liquid to dissolve the roux completely.

Heat to boiling, lower the heat to minimum and let simmer for 10 minutes, or until you get a thick sauce.

Add the soya sauce, white wine and shellfish.

Mix well and heat the shellfish for a few minutes.

Place a quarter of the mixture on each crêpe.

Fold the two sides of a crêpe to the middle and roll up, being careful not to squash the filling, to make a 2 in. (5 cm) diameter crêpe.

Repeat for the remaining three crêpes. Serve right away.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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