Herbed Seafood Crepes With Mornay Sauce

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The herbed crepes can be doubled and extras frozen. double all the ingredient, but use only 3 eggs. use any combination of herbs that you like. we used chives and thyme.

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Steps

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To make crepes:.

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In a mixing bowl , whisk together flour and salt.

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Add eggs and milk and whisk until smooth.

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Stir in butter and herbs.

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Batter should be consistency of thin cream.

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Let stand 30 minutes , then stir before using.

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Make crepes in a hot crepe pan or light nonstick pan filmed with butter , if needed.

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Stack crepes on waxed paper and let stand until ready to use , up to 2 hours , or wrap and freeze.

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Thaw at room temperature until they can be separated without tearing.

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To make sauce:.

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In a saucepan , melt butter over medium heat.

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Whisk in flour and cook briefly.

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Whisk in milk and stir until smooth and starting to thicken.

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In a small bowl , whisk egg yolk with cream.

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Spoon a little of the hot sauce into the egg yolk and combine , then stir yolk mixture back into the sauce.

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Season to taste with nutmeg , salt and pepper , then stir in 2 t each parmesan and gruyere.

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Stir in cooked seafood and cook briefly until heated.

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To assemble:.

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Place one crepe on a heat-proof.

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Ingredients

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flour, salt, egg, milk, butter, fresh herbs, egg yolk, cream, nutmeg, white pepper, parmesan cheese, gruyere, cooked shrimp