Ingredients
2 Tbsp. Butter
1 cup minced Leeks – about 1 leek
1 cup minced Carrot – about 1 carrot
1/2 cup minced Celery – about 1 stalk with leaves
1 tsp. minced Thyme
2 1/2 tsp minced Garlic – about 2 large cloves
1 tsp chopped Tarragon
1/3 – 1/2 lb. Scallops
1/3 – 1/2 lb. Shrimp (16-20 count)
4 oz. Lump Crabmeat
3/4 cup White Wine
1 tsp Sherry
1/2 cup Chicken Stock
1/8 – 1/4 tsp Red Pepper Flakes
1 1/2 cups Heavy Cream
1/3 cup Ricotta
1/2 cup Parmesan Cheese
Salt
Pepper
Crepes:
2 cups Flour
4 Eggs
1 1/2 cups Milk
1 cup Water
1/2 tsp Salt
4 Tbsp. melted Butter + 4 Tbsp. Butter
❃❃Serves 4❃❃
Preparation
Preheat oven to 375 and spray a baking dish with non-stick spray.
Mince leeks, carrots, celery, thyme, garlic and tarragon. Set aside.
If scallops and shrimp are not in bite size pieces and small enough to roll into crepes cut to appropriate size and sift through crab to ensure there are no shells. Set aside.
Make Crepes
Mix together 2 cups flour, 4 eggs, 1 cup milk, 1 cup water, ½ tsp salt and 4 Tbsp. melted butter for the crepes.
In a crepe pan or a 10-inch non-stick skillet heat over medium heat and add 1 tsp of butter swirling it around the pan as it melts (you may need more butter). Add ¼ cup of batter to pan and swirl pan gently until mixture is spread into an even layer. Once the crepe appears to be slightly brown on edges flip over. This will only take 1-2 minutes.
Remove crepes and place between layers of parchment paper to cool until all the crepes are complete. This should give you 12 crepes.
Make Filling
Add 2 Tbsp. butter to a skillet and add leeks, carrot, celery, pinch of salt and pinch of pepper over medium high heat and cook until the vegetables begin to soften. Add garlic, thyme, shrimp, scallops and crab. Cook until shrimp and scallops are cooked through. Remove mixture from pan into a bowl and set aside. Mix with ricotta cheese.
Turn pan up to high heat until very hot. Add white wine, which should reduce quickly, while scraping the bits off the bottom of the pan. Add chicken stock, add sherry, red pepper flakes and heavy cream. Continue to cook until the mixture reduces by 1/3. Remove from heat and add tarragon. Remove 1/3 of the liquid and mix into seafood mixture.
Assembly
Add ¼ heaping cup of seafood mixture to each crepe and roll crepes tightly placing 8 in a baking dish. Top crepes with remaining cream sauce and parmesan cheese. Bake for 10 minutes and then broil on high for 5 minutes to brown cheese.