Shellfish Crepes

----FILLING----
2 tablespoon butter
3 tablespoon shallots or scallions minced
1 green part included
1 1/2 cup diced or shredded, cooked or
1 canned shellfish meat shrimp
1 or crabmeat are good
1/4 cup dry white vermouth
1 salt and pepper
----SAUCE----
1/3 cup dry white vermouth
2 tablespoon cornstarch mixed w/2tb milk
1 1/2 cup heavy cream or half n half
1/4 teaspoon salt
1/2 cup swiss cheese, grated
1 dash of nutmeg - optional
----ASSEMBLY----
12 crepes 6 to 7in in diameter
1/4 cup swiss cheese grated
2 tablespoon butter
1 creamed shellfish filling
1 wine and cheese sauce
To ma ke the Filling: Hea t butter to bubbling, stir in the shallots or
scallions, then the shellfish. Toss and stir for one minute. Season
with salt and pepper; add vermouth and boil rapidly until liquid has
almost evaporated. Set aside.
To ma ke the Sa uce: Heat vermouth and boil rapidly until reduced to a
tablespoon. Remove from heat and stir in cornstarch mixture, cream and
seasonings. Put back on heat and simmer for about 2 minutes stirring
constatntly. Blend in the cheese and stir to blend about a minute
more.
To Assemble: Blend about half the sauce with the shellfish filling.
Place a big spoonful on the lower third of each crepe and roll up
(you can tuck and roll like you would for blintzes) Arrange crepe
close together in a lightly buttered baking dish. Spoon the rest of
the sauce over the crepes and sprinkle with cheese. Dot with butter;
may be refrigerated until ready to bake. Fifteen to twenty minutes
before serving bake in upper third of a preheated 425F oven until
bubbling hot and cheese has browned lightly.
NOTES: I have also added mushrooms to the filling but watch the water
content, you ma y have to pour off some of the liquid before adding
cheese sauce.
I also add a dash or two of nutmeg to the cream sauce and use
slightly more cheese tha n called for. You could also use Gruyere
cheese.
For individual servings bake them two to a serving in individual
gra tin dishes. This dish does not reheat well, unless of course it is
just for you then there's no problem:)