Jean Vergnes’ Seafood Crêpes

Name: Jean Vergnes’ Seafood Crêpes
Yield: 8 to 10 Servings.
Cuisine: France
Ingredients: Butter for brushing crêpes; 2 tablespoons finely chopped shallots; ⅓ cup dry white wine; 1½ cups (approximately) sauce piquante; 3 tablespoons butter; 20 crêpes with fines herbes; 1½ cups (approximately) curry sauce; 1 cup lump crab meat; Salt and freshly ground pepper; 1 cup finely diced lobster meat; 1 cup finely diced shrimp; 1 tablespoon each finely chopped fresh chives, parsley, and tarragon or half the amount dried; 1 tablespoon each finely chopped fresh chives, parsley, and tarragon or half the amount dried; 1 tablespoon each finely chopped fresh chives, parsley, and tarragon or half the amount dried; 1 tablespoon each finely chopped fresh chives, parsley, and tarragon or half the amount dried

Preparation info

8 to 10
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

20 crêpes with fines herbes
1½ cups (approximately) curry sauce
1½ <

Europe
France
Fish course
Starter
Pescatarian
Mediterranean

Method

Prepare crêpes.
Start sauces. While they are simmering, prepare the filling.
Place the 3 tablespoons of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the wine. Cook to reduce by half. Add the herbs and seafood and stir to blend. S