Curreed Crepes Aux Fruits De Mer Recipe
A plateful of temptation best describes this Curreed Crepes Aux Fruits De Mer recipe. This Curreed Crepes Aux Fruits De Mer when served as Breakfast is sure to please your family members. Use the freshest of Seafood available to get a delicious Curreed Crepes Aux Fruits De Mer. I am certain that you will be hooked to my favorite Curreed Crepes Aux Fruits De Mer recipe in minutes. Try it now.
Ingredients
1 large onion, finely chopped
5 tablespoons butter
2 green apples, peeled, cored and chopped
2 ribs celery, chopped
3 sprigs parsley, chopped
2 medium leeks, chopped
3 tablespoons curry powder, or to taste
6 tablespoons flour
1 bay leaf
1/4 teaspoon thyme
1/2 teaspoon salt
2 1/2 cups chicken stock or clam juice
3 cups cooked seafood (crab, shrimp or lobster)
1 cup heavy cream
12 to fourteen entrde crepes
1 bottle Escoffier Sauce
2 or three drops Worcestershire sauce
Directions
Saute the onion in the butter in a saucepan until tender and golden.
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.
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.
