Description
Delicious scallop recipe similar to the dish at the old Magic Pan Restaurants.
Ingrédients
ÉCHELLE
- CREPES:
- 4 eggs
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup chicken stock
- 1/2 tsp salt
- 1 tbsp melted butter
- SAUCE:
- 1/3 cup dry white wine
- 2 tbsp chopped green onion
- 1 cup sliced mushrooms
- 1/2 pound bay scallops or sea scallops chopped into 1/2 inch pieces
- 3 tbsp butter
- 3 tbsp flour
- 1/2 tsp salt
- 1 1/2 cup half and half
- 2 tbsp parsley chopped
- 1/2 cup gruyere cheese grated
Préparation
- Combine all the ingredients except the flour in a bowl and whisk together.
- Gradually add sifted flour and whisk until a smooth batter is achieved.
- Ladle 1/4 cup of the batter at a time into a small fry pan or crepe pan preheated to medium high.
- Swirl to coat with a thin layer of batter.
- Cook 45–60 seconds, flip, cook 20 seconds.
- Place on wax paper until needed.
- Combine wine, onion, mushrooms, scallops and simmer 5 minutes.
- Melt butter in skillet, add flour and salt.
- Whisk until lightly browned.
- Add cream and cook until thick.
- Add parsley, then scallop mixture.
- Fill each crepe with 3–4 tbsp mixture.
- Fold, place seam down, top with cheese.
- Bake at 350°F until melted, 10–12 minutes.
- Serve hot.
Notes
- The batter should remain runny so it spreads quickly in the pan.
- Calories are approximate for one crepe.
- Temps de préparation: 30 minutes
- Temps de cuisson : 30 minutes
- Category: Main Course, Seafood main dish
- Method: Stovetop and Oven
- Cuisine: French
Mots clés: Crepes St. Jacques, savory crepes recipe, scallop and mushroom crepes, seafood bechamel sauce, dinner crepes ideas, gruyere cheese crepe filling, Magic Pan copycat recipe