Seafood Crepes with Mornay Sauce


3 eggs

¼ teaspoon salt

1¼ cup all-purpose flour

1¾ cup milk

3¾ tablespoons melted butter

Mornay sauce

2 tablespoons butter

2 tablespoons flour

1 cup milk

1 egg yolk

2 tablespoons cream

¼ teaspoon nutmeg

½ teaspoon salt

¼ teaspoon pepper

4 tablespoons parmesan, grated

4 tablespoons gruyere, grated

1 pound cooked shrimp (see notes)

Chopped parsley for garnish

For the crepes: Combine eggs, salt, flour and milk. (Reserve butter for later.) Whisk together until smooth. Refrigerate for at least 1 hour. Allow to stand at room temperature for 1 hour before use. When ready to prepare, whisk in melted butter.

Heat a 7-inch, nonstick skillet until drops of water dance on the surface. Pour ¼ cup batter on pan, swirl pan to coat with a thin layer, and cook until the edges look brown, about 60 seconds. Gently flip the crepe and cook other side for 30 seconds. Repeat with remaining batter, stacking crepes between wax paper.

You should get about 12 crepes.

For the sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook briefly. Add milk and whisk until smooth; cook until it begins to thicken. Do not boil or it will be too thick.

In a small bowl, whisk egg yolk with cream. Stir a little of the hot milk mixture into the egg, then pour the egg mixture back into the milk mixture. Add the nutmeg, salt, and pepper, parmesan, cheese and shrimp.

To assemble: Place crepe on plate, spoon in some sauce and fold. Serve with additional sauce and a sprinkle of parsley.

Serves four to six.

Cook's note: ½ pound crab may be substituted for half the shrimp.

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