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Seafood Crêpe Recipe

Name: Maison Lacour French Restaurants Seafood Crêpe Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 1 cups all-purpose flour; 1.5 cups milk; 3 pieces eggs; 0.5 tsp salt; 2 tbs butter; 1 cups crab meat; 1 cups shrimp, peeled and deveined; 1 cups asparagus, cut into 1-inch pieces; 1 tbs olive oil; 2 tbs garlic, minced; 2 tbs butter; 1 pieces shallots, minced; 0.5 cups white wine; 1 cups heavy cream; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs fresh parsley, chopped

Inspired by Maison Lacour French Restaurant

Time1h

Serves4

Crab, shrimp and asparagus with a white wine cream sauce

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Frequently paired with

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Mer Soleil "Reserve Chardonnay"

Santa Lucia Highlands, CA

rich · buttery · citrusy

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Ingredients

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Crêpe Batter

1 cups 00 bread flour

1 1/2 cups Milk

3 pieces Eggs

1/2 tsp Celtic sea salt

2 tbs Butter

Seafood Filling

1 cups crab meat

1 cups Shrimp, peeled and deveined

1 cups asparagus, cut into 1-inch pieces

1 tbs olive oil

2 tbs Garlic, minced

White Wine Cream Sauce

2 tbs Butter

1 pieces shallots, minced

1/2 cups White wine

1 cups Heavy cream

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs Fresh parsley, chopped

Method

Crêpe Preparation

Make the Crêpe Batter

In a mixing bowl, whisk together the flour, milk, eggs, and salt until the batter is smooth. Let it rest for 30 minutes.

Cook the Crêpes

Heat a non-stick skillet over medium heat and melt 1 tbs of butter. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom. Cook for about 2 minutes or until the edges start to lift. Flip and cook for another minute. Repeat with remaining batter, adding butter as necessary.

Seafood Filling Preparation

Sauté the Seafood

In a large skillet, heat 1 tbs of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the shrimp and asparagus, cooking until the shrimp turns pink and asparagus is tender, about 3-4 minutes. Stir in the crab meat and heat through. Remove from heat.

White Wine Cream Sauce Preparation

Make the Sauce

In a saucepan, melt 2 tbs of butter over medium heat. Add the minced shallots and cook until softened. Pour in the white wine and simmer until reduced by half, about 5 minutes. Stir in the heavy cream, salt, and black pepper. Cook for another 2-3 minutes until thickened. Stir in the chopped parsley.

Assembly

Assemble the Crêpes

Place a few tablespoons of the seafood filling in the center of each crêpe. Fold the crêpe over the filling and drizzle with the white wine cream sauce before serving.