Crêpes aux Fruits de

Name: Crêpes aux Fruits de
Cuisine: French
Ingredients: ¼ level teaspoon nutmeg and cayenne mixed; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tablespoons plain flour; 1 pint warm milk; 2 tablespoons chopped parsley; 1 bay leaf, crumbled; ¼ level teaspoon nutmeg and cayenne mixed; 4-6 tablespoons dry white wine; 2 tablespoons lemon juice; 2 tablespoons double cream; 2 egg yolks, well beaten; 1 pound diced freshly cooked lobster, crab or mussels, or a combination of the three; 1 pound diced freshly cooked lobster, crab or mussels, or a combination of the three; 1 pound diced freshly cooked lobster, crab or mussels, or a combination of the three; 2 tablespoons freshly grated parmesan; 1-2 tablespoons each freshly grated gruyère and parmesan; 2 tablespoons each finely chopped onion and shallots; 1-2 tablespoons each freshly grated gruyère and parmesan; 2 tablespoons finely chopped raw veal or cooked ham; 2 tablespoons finely chopped raw veal or cooked ham; 2 tablespoons each finely chopped onion and shallots; 2 tablespoons butter; 1 pound diced freshly cooked lobster, crab or mussels, or a combination of the three

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

½ recipe basic French crêpes
1-2 tablespoons each freshly grated gruyère and parmesan

Europe
France
Main course

Method

Make crêpes and cover them with waxed paper or foil to prevent them drying out.

Seafood Filling

Sauté finely chopped onion and shallots in butter until transparent; add finely chopped veal or ham and continue to cook, stirring constantly, for 2 to 3 minutes. Sprinkle with flour and cook, stirring, for 2 minutes more. Season to taste with salt