Originally Posted on TKL By: Joe Ames
Date: June 8th 1997

ROYAL CREPES
--CREPES:--
1/2 c. water
6 tbsp. flour
1/2 c. cream or half and half
3 eggs
1 tbsp. butter, melted
Dash of salt
--HOLLANDAISE SAUCE AND FILLING:--
4 egg yolks
3/4 c. butter, melted
3 or 4 tbsp. lemon juice
8 oz. peeled, cooked shrimp or 4 oz. shrimp & 4 oz. cooked lobster
meat
3 tbsp. dill, chopped
Shredded cheese for filling
FOR CREPES: Beat water and flour together until smooth. Add
cream, stirring. Add eggs one at a time. Stir in butter and salt. Pour
small amount of batter to cover bottom of skillet. Cook one side until
lightly browned and turn over to lightly brown other side. Remove from
skillet and set aside. FOR SAUCE AND FILLING: Combine egg yolks
in top of a double boiler. Add butter in a steady stream, whisking
constantly, until sauce is smooth and thickened. Season with lemon
juice. Add shrimp and dill to sauce. TO FILL: Put a spoonful of sauce
on each crepe. Roll up crepes and place in ovenproof dish. Sprinkle
with cheese. Broil or bake at 425 degrees until cheese is melted and
golden brown. Serve immediately. Pour leftover sauce over the crepes.TUNA CREPES
1/2 c. slivered almonds
3 tbsp. butter
1 (13 oz.) can water-packed tuna
1/4 c. lemon juice
1/4 tsp. hot sauce
1 tbsp. chopped parsley
1/4 tsp. salt
1/8 tsp. mace
1 (6 oz.) can sliced mushrooms, drained
1/4 tsp. dried green onion
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/4 c. sherry
Basic Crepes
Saute almonds in butter in a heavy skillet for 8 to 10 minutes. Drain on
paper towels and set aside. Drain tuna in colander and place in large
mixing bowl. Pour lemon juice and hot sauce over tuna; add parsley,
salt, mace, mushrooms, dried green onion and enough mushroom
soup to hold mixture together. Spoon 1/4 cup tuna mixture in center of
each crepe; roll up and place seam side down in a greased 12x8x2
inch baking dish. Dribble sherry over each crepe and sprinkle 1
tablespoon reserved almonds over each. Bake at 350 degrees for 30
minutes. Serve hot. Yield: 8 servings.POACHED EGGS AND SMOKED SALMON IN DILL CREPES WITH
BEURRE

BEURRE BLANC:
1 c. dry white wine
1/3 c. minced shallots
1/2 tsp salt
1/4 lb. butter, softened
1/2 c. white vinegar
2 c. heavy cream
1/4 tsp. Pepper

ASSEMBLY:
1/4 c. vinegar
3 oz. very thinly sliced smoked salmon
6 eggs
Sprigs of dill
BLANC Dill Crepes: 1/2 tsp. salt 1/4 tsp. pepper 1/2 c. water 2 tbsp.
minced dill Corn oil 1 egg 1 egg yolk 1/2 c. milk 1/2 tsp. grated lemon
rind Combine the flour with the salt and pepper. Beat together the egg,
egg yolk, milk, water, lemon rind and dill. Make a well in the dry
ingredients and pour in the wet ingredients. Whisk to combine well.
Batter will have consistency of heavy cream. Brush a crepe pan (7
inches across the bottom) lightly with corn oil. Heat until quite hot but
not smoking. Pour in about 3 tablespoons of batter and quickly swirl
to coat the bottom evenly. Cook until surface bubbles and bottom is
lightly browned and can be easily lifted from the pan. Turn the crepe
with a spatula and brown the other side. Continue with the rest of the
batter. Follow procedure for basic Beurre Blanc. Keep warm or make
up to a day ahead without adding the butter. Bring to a boil just before
serving, adding the butter off the heat at the end. Preheat oven to 375
degrees. Warm the sauce and have ready a large pot filled with 4
inches of simmering water and the 1/4 cup of vinegar. Put the crepes
lighter sides up on a baking sheet. Top each with 1/2 ounce of
smoked salmon. Crack the eggs into the simmering water and poach
to taste (2 to 4 minutes). Transfer the eggs with a slotted spoon to
paper toweling to drain and then set each egg in the center of a crepe.
Fold opposite sides of the crepe over so that they meet in the middle.
Reheat in the oven for 3 to 4 minutes. Transfer to warm individual
plates. Pour 2 ounces of the beurre blanc over each portion and
garnish with a sprig of fresh dill. Serve at once. For an extra special
touch, garnish each portion with a dab of caviar. Instead of wrapping
the eggs in crepes, serve them on a bed of cappellini (use 1/2 lb. dried
or 3/4 lb. fresh for 5 servings) tossed with a little butter, pepper,
minced dill, and slivers of smoked salmon. Top with Beurre Blanc.
Substitute scrambled eggs for the poached eggs. SALMON CREPES
3/4 c. all-purpose flour, sifted (for crepes)
3/4 tsp. salt
2 eggs
1 c. milk
4 tbsp. (1/2 stick) butter (for crepes & sauce)
3 tbsp. flour (for sauce)
Dash of pepper
1/4 tsp. leaf tarragon, crumbled
1 1/2 c. light cream or table cream
2 egg yolks, slightly beaten
1 (1 lb.) can salmon, drained, boned & flaked
1 tbsp. freeze dried chives
1 tbsp. lemon juice
3 tbsp. grated Parmesan cheese
Combine the 3/4 cup flour and 1/4 teaspoon of the salt in a
medium-size bowl. Beat eggs until blended in a small bowl; stir in
milk; beat until flour mixture until smooth. Heat a 7 inch frying pan
slowly; test temperature by sprinkling in a few drops of water. When
drops bounce about, temperature is right. Grease pan lightly with
butter. Measure batter, 2 tablespoons at a time, into pan, tilting pan to
cover bottom. Bake crepe 1 to 2 minutes, or until bottom browns; turn;
bake 1 minute longer. As crepes are baked, stack on a plate with
paper toweling between; keep warm. Repeat with remaining batter,
buttering pan before each baking, to make 12 crepes. Melt remaining
3 tablespoons butter in a medium-size saucepan; blend in the 3
tablespoons of flour. Cook, stirring constantly, until bubbly. Stir in
remaining 1/2 teaspoon salt, pepper, tarragon and cream. Continue
cooking until sauce thickens and boils 1 minute. Beat egg yolks
slightly in a small bowl; stir in about half of the hot sauce, then stir
back into remaining sauce in pan. Cook 1 minute longer, remove from
heat. Blend 3/4 cup of the sauce with salmon and chives in a
medium-size bowl; stir lemon juice into remaining sauce. Place a
heaping tablespoon of the salmon mixture on each crepe; roll up, jelly
roll fashion; place in a single layer in a buttered broiler-proof dish (13 x
9 x 2 inches). Pour remaining sauce over crepes; sprinkle Parmesan
cheese over all. Bake in hot oven (400 degrees) 10 minutes, or until
bubbly. (If you prefer top slightly brown, place in broiler for 2-3
minutes.) Serve hot. CRAB CREPES
1/3 c. chopped green onions
1/2 c. sliced fresh mushrooms
1/2 tsp. dried whole thyme
1 tsp. margarine, melted
1 1/2 tsp. all-purpose flour
1/4 c. plus 2 tbsp. skim milk
2 tbsp. dry white wine
1/2 lb. fresh lump crabmeat, drained & flaked
1 tbsp. chopped fresh parsley
1 1/2 tsp. lemon juice
1/8 tsp. dry mustard
1/8 tsp. salt
Pinch of red pepper
8 light crepes
Vegetable cooking spray
Saute green onions, mushrooms and thyme in margarine in a skillet
until vegetables are tender. Reduce heat to low, and add flour. Cook 1
minute, stirring constantly. Gradually add milk and wine; cook over
medium heat, stirring constantly, until thickened and bubbly. Remove
from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and
red pepper. Spoon 1 1/2 tablespoons crabmeat mixture down center of
each light crepe; roll up crepes and arrange in a baking pan coated
with cooking spray. Cover and bake at 350 degrees for 25 minutes or
until thoroughly heated. Broil crepes 4-6 inches from heat 1 minute or
until golden brown. Yield: 4 servings (about 262 calories per 2 filled
crepes). Protein 18.9; Fat 8.3; Carbohydrate 26.7; Cholesterol 195;
Iron 2.2; Sodium 391; Calcium 157.CREPES LANGEUDOC

--CREPES:--
1 egg or 1/2 c. cholesterol free substitute
2 c. flour
2 1/4 c. skim milk
2 tbsp. cooking oil

--SEAFOOD FILLING FOR CREPES:--
1/4 c. margarine
1 c. finely chopped green onions
1 c. chopped celery
1/2 lb. fresh shrimp, chopped & cooked
6 crepes
1/2 c. cream sauce
1/2 c. grated Parmesan cheese
In medium bowl, mix until smooth (or use blender). Let stand 1 hour.
Stir and cook each crepe in nonstick pan, using a thin coat of cooking
oil if needed (26-32 crepes). (Crepes are freezable, you only need
about 6 here.) Melt butter in a skillet; add green onion and celery.
Saute for 10 minutes. Add shrimp to onion mixture; saute 5 minutes
longer. Fill crepes with shrimp mixture; fold over and place in a
greased baking pan. Cream Sauce: 3 tablespoons margarine melted,
3 tablespoons flour, 1 1/2 cup milk, salt and pepper to taste. Melt
margarine over low heat; blend in flour. Cook 1 minute, stirring
constantly. Add milk; simmer 5 minutes, stirring until thickened. Pour
cream sauce over crepes and sprinkle with cheese. Bake at 350
degrees for 15 minutes or until brown. (2-3 servings.)