CREPES ST. JACQUES CREPES ST. JACQUES


I knew it wouldn't occupy lengthy for me to try a dainty flapcake provide.  After having so such fun making confection crepes, I had to go for tasteful.  And Christine had told me how gracious this sustenance could be.  (See Unspoilt Production Filled Crepes).  This is Crepes St. Jacques, which is a paper filled with scallops burned in a mushroom sauce sauce, then strong with cheese.

I looked up Coquilles St. Jacques crepes on google and directly constitute a human instruction for a cater that The Sorcerous Pan edifice chain utilised in the 70's.  It was from Uncle Phaedrus at .  I then looked at other website that had the selfsame direction and the formulation was nearly identical.  That was from , which is a search market/restaurant in Maha Nebraska.  So that is the instruction I proved and it is real spy on.   The appreciation is daedal with lots of slice kind and everything roughly it works.  When I micturate this again,(shortly), I leave egest whatever more cloud sauce to pour over the finished crepes.  Additionally, opposite recipes add grated mallow to the bechamel sauce, but I judge that would egest the ply too material.  It has sufficiency
{Wrapped, crenation filled crepes.  Added representation method would be to meet twine the sauce in crepes that were trimmed for body and not individual the sides tucked.


Ingredients
CREPES:
  • 4 eggs
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 1/2 cup chicken stock
  • 1/2 tsp salt
  • 1 tbsp melted butter
SAUCE:
  • 1/3 cup dry white wine
  • 2 tbsp chopped green onion
  • 1 cup sliced mushrooms
  • 1/2 pound bay scallops , or sea scallops chopped into 1/2 inch pieces
  • 3 tbsp butter
  • 3 tbsp flour
  • 1/2 tsp salt
  • 1 1/2 cup half and half
  • 2 tbsp parsley chopped
  • 1/2 cup Swiss cheese , grated


Instructions
CREPES:
  1. Combine all the ingredients except the flour in a bowl and whisk together.
  2. Gradually add sifted flour and whisk until a smooth batter is achieved.
  3. Ladle 1/4 cup of the batter at a time into a small fry pan or crepe pan that has been preheated to medium high.
  4. Swirl the pan quickly after you pour the batter, so the pan is coated with a very thin layer of batter.
  5. Cook the crepe for about 45 to 60 seconds, until the edges start to curl up.
  6. Flip and cook an additional 20 seconds.
  7. Place on a plate between layers of wax paper until needed.
SAUCE:
  1. Combine the white wine, green onion, mushrooms and scallops in a saucepan.
  2. Simmer for 5 minutes on medium.
  3. While the scallop mixture simmers, melt the butter on medium heat in a large skillet, and stir in the flour and salt.
  4. Whisk continually until the flour becomes a light brown color.
  5. Pour in the cream and cook, whisk constantly until thick, which takes about two minutes.
  6. Add the parsley, and then the scallop mixture.
  7. Line a sheet pan with parchment and spray with cooking spray.
  8. Fill each crêpe with 3 to 4 T of the scallop mixture.
  9. Fold the crêpe and lay it seam side down on the parchment, then sprinkle with the cheese.
  10. Place in a preheated 350F oven until the cheese melts, about 10 or 12 minutes.
  11. Serve while hot.