Crepe St Jacques


By: Chef Michele Grillo

Featuring F/V Isabel and Lilee Day-boat Sea Scallops

 

Coquilles, Scallop Filling:

1 tbsp butter/oil

1/3 cup dry white wine

2 tbsp minced shallot/onion

3 tbsp butter

1/2 tsp salt

2 tbsp fresh/dried parsley

1/2 lb sea scallops chopped in 1/2

1 cup sliced fresh mushrooms

1/2 cup grated Swiss/gruyere cheese

3 tbsp all-purpose flour

1 1/2 cup cream

Crepe Ingredients:

1 1/2 cup all-purpose flour

6 eggs

1/2 cup milk

Crepe Instructions:

  • Beat the eggs, add milk, and flour and beat until completely mixed.

  • In medium skillet, on medium -high heat, add 1 tablespoon butter or oil and add one ladle, approximately ¼ cup of the batter and carefully spread around the pan, flip, and cook an additional minute, repeat with remaining batter.

Filling Instructions:

  • In a medium to large sauté pan or skillet, add 1 tablespoon oil or butter and add the onion and mushrooms, add the wine and simmer for about 5 minutes until wine is reduced, set aside.

  • In separate sauté or skillet, add butter, flour and salt and cook until paste forms.

  • Add the cream and cook until bubbling, then add the cheese.

  • Remove a few ladles of sauce and reserve.

  • Add the scallops to hot cream mixture and cook a few minutes.

  • Add the cream scallop mixture to the mushroom mixture and combine.

To assemble:

  • Place the crepe on work surface and fill 2 Tablespoons approximately in center, roll and place seam side down in a buttered or prepared oven safe dish.

  • Repeat with remaining crepes.

  • Use the reserved sauce to drizzle or spoon on top of the prepared crepes and sprinkle with grated swiss or gruyere and parsley.

  • Bake 10-15 minutes.


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