Crepes

Crab & Shrimp Crepes with Mornay Sauce

This an amazing dish.  It's great for a dinner party if you want to really impress your friends.  It's a lot of work but nothing
in the recipe is very difficult and the end result is absolutely worth the effort.  You will surely make a good impression with this.

Crepes
1 cup
fat free half & half
cup
water
1 cup
all purpose flour
tsp
salt

Mornay Sauce
3 tbl butter
3 tbl all purpose flour
2 cups fat free half & half
3 slices Swiss cheese (good quality cheese, we use Kraft Deli Fresh)
cup fat free half & half with one egg yolk mixed in

salt & white pepper

Shrimp & Crab Filling
3 tbl butter
1
medium onion, chopped
Lb sliced fresh mushrooms
Lb cooked, peeled shrimp
Lb lump crab meat
cup grated Parmesan cheese (divided)
tsp
salt
tsp
white pepper


First Make the crepes.  Combine all the ingredients in a mixing bowl and whisk until smooth.  Cover the batter and let it rest for 30 minutes.  Heat a non stick frying pan over medium heat.  Spray with Pam.  Pour 1/3 cup of the batter into the pan and cook until lightly browned (approximately 1 minutes).  Flip and cook the other side.  Place the cooked crepe on wax paper.  Repeat with the rest of the batter.  Set them aside.  Heat the oven to 375.

Now make the Mornay sauce.  In a small sauce pan melt the butter, blend in  the flour, add the half & half.   Cook over medium heat until the sauce thickens.  Add the cheese, let it melt, and blend the mixture well.  Add the egg yolk/half & half mixture.  Season with salt and white pepper.

Now make the Crepe filling.  First
heat the oven to 375. 
In a large skillet melt the butter and saute the onions and mushrooms until the onions are clear.  Add the shrimp and crab.  Stir carefully trying not to break the crab meat up.  Add cup of the Mornay sauce and cup of Parmesan cheese, salt, and white pepper.   Heat until the cheese is melted.

Now stuff the crepes.  Spoon some of the filling into a crepe and roll it up.  Place the stuffed crepe seam side down in a buttered glass baking dish.  Repeat with the remaining crepes.  This recipe should make 7 large crepes.  Top the crepes with the remaining Mornay sauce and Parmesan cheese.  Bake for 15 minutes until the sauce is warm and bubbly.  Serve.


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