Crepes St. Jacques Recipe
Crepes St. Jacques is simply irresistible. Try this amazingly delicious Crepes St. Jacques recipe; I am sure you will always tempt to prepare this for every party!
Ingredients
5 tablespoons butter, divided
1/4 pound fresh mushrooms, sliced
2 medium cloves garlic, chopped or pressed
2 tablespoons lemon juice
1 pound scallops, cut into bite size pieces
2 tablespoons flour
Dash pepper
1 1/2 cups light cream
1/2 cup dry sherry
Parsley flakes to garnish
6 crepes
Directions
In large glass mixing bowl, melt 3 tablespoons butter on roast (7) for 1 1/2 minutes.
Add mushrooms, garlic and lemon juice.
Cook on high (9) for 2 minutes or until mushrooms are tender.
Mix in scallops.
Cook on high (9) for 2 minutes.
Set aside.
To make white sauce: In smaller glass mixing bowl, melt remaining 2 tablespoons butter on roast (7) for 1 1/4 minutes.
Mix in flour and cream.
Cook on roast (7) for 5 to 6 minutes, or until thick; stir once during cooking.
Add sherry and season with pepper.
Pour 3/4 cup white sauce into scallop and mushroom mixture.
Fill crepes with scallop mushroom mixture.
Fold each crepe into thirds and place into glass baking dish.
Pour remaining sauce on top.
Cover; cook on high (9) for 2 minutes or until hot.
Garnish with parsley.
Add mushrooms, garlic and lemon juice.
Cook on high (9) for 2 minutes or until mushrooms are tender.
Mix in scallops.
Cook on high (9) for 2 minutes.
Set aside.
To make white sauce: In smaller glass mixing bowl, melt remaining 2 tablespoons butter on roast (7) for 1 1/4 minutes.
Mix in flour and cream.
Cook on roast (7) for 5 to 6 minutes, or until thick; stir once during cooking.
Add sherry and season with pepper.
Pour 3/4 cup white sauce into scallop and mushroom mixture.
Fill crepes with scallop mushroom mixture.
Fold each crepe into thirds and place into glass baking dish.
Pour remaining sauce on top.
Cover; cook on high (9) for 2 minutes or until hot.
Garnish with parsley.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
