Contributed by: Autumn
Put first 6 ingredients into blender; blend for 2 minutes.
Refrigerate for 3 hours to overnight. For tender crepes, it's important for the flour to absorb the liquid.
Sauté onion in butter.
Add sherry and seafood.
Stir to mix and set aside.
Melt butter in medium saucepan. Whisk in flour. Slowly whisk in hot milk and salt until a white sauce is made.
Combine egg yolks and cream; add to white sauce. Stir in Swiss cheese until melted.
Melt butter in crepe pan or non-stick pan. Add small amount of crepe batter. Turn pan so batter gets as thin as possible.
Cook over medium-low heat until done.
Repeat to make more crepes.
Add 1/2 of cream sauce to seafood. Reserve the rest to pour over finished crepes.
Place one crepe shell on each plate. Scoop a large spoonful of seafood into middle /f crepe. Fold one side of crepe to middle of seafood and then fold the other side of the crepe over. Top with scoop of cream sauce and sprinkle paprika on each finished crepe.
Serve with lemon wedges.
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