Winnipeg Free Press - PRINT EDITION
Roll fluffy crepes around creamy seafood filling
Roxanna Fenning puts out a call for two ginger bread/cookie recipes. She is looking for a recipe for gingerbread dough -- to be used for rolling and cutting out cookies -- that does not spread when the cookies are baked. As well, she'd like another recipe for a hard gingersnap cookie.
Similarly, Gerri Walker is seeking a recipe for old-fashioned gingersnaps.
Claire Desaulniers is on the hunt for tried-and-true appetizer recipes -- especially one featuring smoked oysters.
Brenda Conklin would love to get her hands on a recipe for Red Lobster's delicious Fiesta Lobster roll appetizer. The filling was a combination of cheese, lobster, black beans and corn, wrapped in a fried tortilla and served with various sauces. Can anyone help?
Lastly, Debbie Smith requests a recipe for sugar-free white cake, preferably using Splenda rather than another sugar substitute.
In this week's column, Marcy Mazur supplies two recipes in answer to Jeanette Johnston's request for crepes and for seafood filling. "These are delicious," Mazur writes via e-mail. "They are reminiscent of the Garden Creperie's coquilles St. Jacques crepes." Indeed they are! Thanks also to J. Marsh, Lorraine Best of Beausejour and Shirley Dech.
To respond to one of this week's Recipe Swap requests or send in a request, please write to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6, send a fax to 697-7412 or e-mail to firstname.lastname@example.org. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.
4 large eggs
500 ml (2 cups) unbleached, all-purpose flour
250 ml (1 cup) milk
250 ml (1 cup) water
60 ml (4 tbsp) butter, melted and cooled
Pinch of salt
Vegetable oil for frying crepes
Whisk the eggs and flour together until well mixed. Gradually add the milk and water. Beat in the melted and cooled butter.
Let the batter rest, covered, in the refrigerator for at least one hour.
When the batter is ready to use, thin it with a little milk if necessary. It should pour like heavy cream.
Heat a crepe pan (about 20-cm/8-inch non-stick frying pan) over moderate heat, until a drop of water sizzles on contact.
Brush pan lightly with vegetable oil and remove from heat.
Pour about 30 to 37 ml (2 to 2 1/2 tbsp) batter into pan. Immediately tilt and swirl the pan to spread the batter evenly over the surface in a thin film. Return the pan to the heat.
In about 1 minute, the crepe will be ready to turn. Lift the edge with a small heatproof spatula to ensure it is an even gold colour underneath. The crepe should move freely.
Flip the crepe with a small spatula. The second side takes about 30 seconds and will be speckled with brown, not evenly coloured: this is the side that will take the filling.
Turn your crepe onto a plate or cookie sheet. Stack up to 8 crepes, then separate with wax paper, and continue stacking the crepes.
When all the crepes are cooked, fill with your desired filling (such as sliced fruit and whipped cream), roll up and serve; or fill with seafood filling and heat before serving as in the recipe below.
Taste-tester notes: The batter is easy to work with and produces the desired light and fluffy crepes. This recipe makes 24 crepes. It's a good idea to whisk the eggs first and then whisk in the flour gradually until well mixed. Be sure to slowly add milk and water, whisking well after each addition. After an hour in the fridge, the batter was of good consistency and did not need to be thinned. You may find frying the crepes works better at medium, rather than moderate, heat. Brush the pan lightly with oil before frying each crepe.
Coquilles St. Jacques Filling
160 ml (2/3 cup) dry white wine
2 green onions, chopped
500 g (1 lb) small scallops
500 ml (2 cups) sliced fresh mushrooms
90 ml (6 tbsp) butter
750 ml (3 cups) light cream (half-and-half)
90 ml (6 tbsp) flour
60 ml (4 tbsp) fresh chopped parsley
500 ml (2 cups) grated Swiss cheese
Bring white wine, green onions, scallops and mushrooms to a boil. Reduce to low and simmer for 5 minutes.
Prepare white sauce: heat butter and cream on low temperature, add salt and whisk in flour until smooth.
Add chopped parsley and scallop/mushroom mixture to the white sauce. Stir well until combined.
Fill crepes one at a time with coquilles St. Jacques filling.
Roll up and place crepes in a single layer in a shallow baking dish.
Sprinkle with grated Swiss cheese.
Bake in 180 C (350 F) oven for 10 to 15 minutes.
Taste-tester notes: Step back in time to the cosy Garden Creperie and their delicious crepe St. Jacques with this rendition. The flavourful coquilles St. Jacques would also be excellent served over pasta. If desired, add fresh minced garlic, salt and pepper to the sauce. Enjoy!
Republished from the Winnipeg Free Press print edition November 17, 2004 $sourceSection$sourcePage
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