|
Ingredients:
Velouté Sauce:
1/2 pound shrimp
4 cups water
Small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 peppercorns
1 bay leaf
6 tablespoons butter
6 tablespoons flour
1 cup grated romano cheese
Salt and pepper to taste
Peel and de-vein the shrimp, reserving shells. Boil
shells in water with onion, carrot and celery along with peppercorns
and bay leaf. After 10 minutes, strain the broth and set aside.
Melt butter in a saucepan. Add flour; stir over medium heat 2 to
3 minutes, forming a roux. Whisk in broth and cook
until sauce thickens. Add romano cheese; season
with salt and pepper. Stir until smooth and creamy.
Filling:
Chop into small pieces: 1/2 pound shrimp (peeled and de-veined)
and 1/2 pound scallops (side muscle removed). Fold in 1 pound ricotta
cheese (drained),
1 cup velouté sauce (above) and 1/2 cup chopped parsley.
Crepes:
Beat 4 eggs; stir in 1 cup flour and 1/2 teaspoon salt. Slowly add
1/2 cup milk and 1/2 cup water. Whisk to make a smooth, thin batter.
Allow to rest for at least 30 minutes. Heat an 8-inch nonstick skillet
over
medium-low heat. Add enough batter to barely cover the bottom of
the pan; swirl to create an even layer. Cook just until the top
looks dry; loosen, turn over and cook for a few seconds on the second
side. Turn out onto a dish. Makes 12 to 15.
|
Directions:
Put 2 heaping tablespoons of filling onto one edge of a crepe; roll
up to form a cylinder. Place it into a baking dish, to which a thin
layer of velouté sauce has been spread along the bottom.
Repeat with all crepes; pour remaining sauce on top. Sprinkle with
grated cheese, if desired, and bake at 350 degrees for 20 minutes
or until a thermometer registers 160 degrees in the center of the
crepes. Add a few sprigs of parsley as a garnish.
Serves 6.
|