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Curreed Crepes Aux Fruits De Mer Recipe
|Onion||1 Large, finely chopped|
|Green apples||2 , peeled, cored and chopped|
|Celery ribs||2 , chopped|
|Parsley sprigs||3 , chopped|
|Leeks||2 Medium, chopped|
|Curry powder||3 Tablespoon (Or To Taste)|
|Chicken stock/Clam juice||2 1⁄2 Cup (40 tbs)|
|Cooked seafood||3 Cup (48 tbs) (Crab, Shrimp Or Lobster)|
|Heavy cream||1 Cup (16 tbs)|
|Escoffier sauce||200 Milliliter|
|Worcestershire sauce||3 Drop|
Serving size: Complete recipe
Calories 4301 Calories from Fat 2176
% Daily Value*
Total Fat 246 g378.4%
Saturated Fat 145.2 g726.1%
Trans Fat 0 g
Cholesterol 1406.9 mg469%
Sodium 6651.7 mg277.2%
Total Carbohydrates 386 g128.7%
Dietary Fiber 42.9 g171.5%
Sugars 80.1 g
Protein 155 g311%
Vitamin A 257.7% Vitamin C 287.3%
Calcium 138.7% Iron 177.5%
*Based on a 2000 Calorie diet
Add the apples, celery, parsley and leeks.
Cook two minutes.
Sprinkle with the curry powder and cook two minutes longer.
Sprinkle the flour over the vegetables.
Add the bay leaf, thyme and salt.
Gradually stir in the stock.
Bring the mixture to a boil, cover and simmer gently two to three hours.
Put the sauce through a food mill or puree in an electric blender.
Return the pureed sauce to the pan and stir in the seafood and one-half cup of the heavy cream.
Reheat the mixture and stuff the crepes with it.
Spoon the remaining sauce over one-half of each crepe.
Combine the escoffier sauce with the remaining cream and the worcestershire sauce.
Heat and spoon over the other half of each crepe.