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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To Make Crepes: | 2. In a mixing bowl, whisk together flour and salt. | 3. Add eggs and milk and whisk until smooth. Stir in butter and herbs. | 4. Batter should be consistency of thin cream. Let stand 30 minutes, then stir before using. Make crepes in a hot crepe pan or light nonstick pan filmed with butter, if needed. Stack crepes on waxed paper and let stand until ready to use, up to 2 hours, or wrap and freeze. Thaw at room temperature until they can be separated without tearing. | 5. To Make Sauce: | 6. In a saucepan, melt butter over medium heat. Whisk in flour and cook briefly. Whisk in milk and stir until smooth and starting to thicken. | 7. In a small bowl, whisk egg yolk with cream. Spoon a little of the hot sauce into the egg yolk and combine, then stir yolk mixture back into the sauce. | 8. Season to taste with nutmeg, salt and pepper, then stir in 2 T each Parmesan and Gruyere. Stir in cooked seafood and cook briefly until heated. | 9. To Assemble: | 10. Place one crepe on a heat-proof dinner plate and spoon seafood and sauce down the middle. Roll crepe and reapeat. Spoon a little extra sauce over the crepes and sprinkle with remaining cheeses. | 11. Repeat. | 12. Place plates under hot broiler until edges of crepes are starting to brown. | 13. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt	1	pinch		-	-	-	-
egg	1 -2			0.0	0.0	0.0	0.0
milk	1/2	cup		74.42	5.8316	3.843	3.9894
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
herb	2 -4	tablespoons	chopped	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		289.14	63.3027	4.7005	1.1218
milk	1	cup		74.42	5.8316	3.843	3.9894
egg yolk	1		mixed	54.74	0.6103	2.6962	4.5118
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
salt	1	pinch		-	-	-	-
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032
parmesan cheese	4	tablespoons	grated divided	74.0	8.0	8.0	1.0
gruyere	4	tablespoons	grated divided	136.29	0.1188	9.8373	10.6722
shrimp	1	lb	cooked	385.3342	0.0	91.1202	2.312

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.