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Recipe : **** Seafood Crêpes with Honey Sauce

Seafood Crêpes with Honey Sauce
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    40 min
  • Ready in
    1 h 10
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
honey, sauce, seafood, seafood

Recipe's Ingredients

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  • 4 large shrimp, deveined
  • 2 tablespoons butter
  • 1 endive, sliced into 3/8" thick rounds
  • fine salt and freshly ground pepper, to taste
  • 2 large scallops
  • 1 tablespoon honey
  • 2 crêpes (10" diameter)
  • 100 ml normandy-style cider
  • 100 ml heavy cream

  • Recipe preparation steps

  • 1
    Preheat oven to 350ºF.
  • 2
    Cook shrimp in boiling water (or "court bouillon" (herb flavoured broth), if available) until barely cooked. Drain, peel, cut into 3/8" long pieces, and keep warm.
  • 3
    Melt 1 tablespoon butter in a small sauté pan over medium heat. Add endive, 1-1/2 tablespoons cider, salt, and pepper to sauté pan and cook endive until translucent. When cooked, drain endive into a strainer, reserving the juices.
  • 4
    In the same sauté pan, melt the last tablespoon butter. Sauté scallops until cooked through and the surfaces browned. Remove from pan and slice scallops into 3/8" thick pieces. Combine scallops, endive, and shrimp and keep warm.
  • 5
    In the same sauté pan, add the reserved cooking juices, 75 milliliters cider, heavy cream, honey, salt, and pepper. Bring to a low boil and reduce to a sauce-like consistency.
  • 6
    Place half the seafood mixture in the center of each crêpe. Fold in the edges and roll each crêpe up to enclose the filling. Place the crêpes on a baking sheet and heat the filled crêpes in the oven for 10 minutes.
  • 7
    Divide the sauce among heated serving plates and place a heated, filled crêpe in the center of each plate. Serve immediately.
  • Ready !



 

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