"New from the Kitchen"
Recipe of the Month - April 2017
Entrees: Crêpes St. Jacques
Crêpes are such a versatile edible vessel to use in cooking. The classic thin French pancake can be used for breakfast with some scrambled eggs and a white sauce, for lunch with some creamed crab, dinner filled with beef stew or dessert with chocolate mousse or other sweet filling.
The basic recipe for the crêpes is in my original cookbook for those who have it, or online here in the Cookbook section of the recipe collection.
In our last cooking class we were focusing on French cooking and wanted to include a seafood starter for the dinner that night so I created this take on Coquille St. Jacques. Unable to get fresh bay scallops we used the larger sea scallops cut into smaller pieces which worked quite well.
1/3 cup dry white wine
2 tablespoons chopped green onion
1 cup sliced mushrooms
½ pound small scallops
3 tablespoons butter
3 tablespoons flour
½ teaspoon salt
1 1/2 cups half and half
2 tablespoons chopped parsley
½ cup grated Swiss cheese
Combine the wine, green onion, mushrooms and scallops in a saucepan. Simmer for 5 minutes on medium heat.
Melt butter on medium heat in large skillet and stir in flour and salt. Whisk until flour becomes light brown. Pour in cream and cook, whisking until thick, about 2 minutes. Add parsley and scallop mixture.
Line a sheet pan with parchment paper and spray with Pam. Fill each crepe with 3 to 4 teaspoons of scallop mixture. Fold the crepes and place on parchment seam side down and sprinkle with cheese.
Bake at 350 degrees in a preheated oven for 10 to 12 minutes until cheese melts.