Lagrange Crepes Creativ Modo De Empleo página 49

cut then into small cubes. Reduce them over medium heat. During this
time, prepare a Béchamel sauce with the milk and the cornstarch, then
season with salt, pepper and ground nutmeg. As soon as the sauce is
ready, put in 20 g of butter. Fry the mushrooms and the shallot in strips
in 50 g of butter. Add the lemon juice. Salt lightly. Simmer covered for
10 to 15 minutes. Once the mushrooms are cooked, put them into the
Béchamel sauce. Fill the crêpes with this preparation and fold them
in 4. Sprinkle with grated gruyere and brown in a medium hot oven.
SEAFOOD CRêPES
Ingredients: 12 crêpes, 2 liters of mussels, 1 can of crab (220 g),
150 g of shelled shrimp, shrimp butter, 5 cl of calvados, 6 tablespoons
of cream, 1 tablespoon of flour, 3 shallots, chives, Paprika, Cayenne
pepper, butter, salt and pepper.
Preparation: Open the mussels after having carefully scraped and
washed them. Strain the crab in a recipient, add its juice to the (strained)
juice of the mussels. Crumble the crab meat and fry it in butter with
the shrimp. Sprinkle with calvados, flambé and then keep warm.
Gently fry the chopped shallots in the butter. As soon as they start
to turn yellow, add the flour while stirring and mix this roux with the
saved juice. Add the cream, let thicken for 6 to 7 minutes on a low
heat. Add the shrimp butter in small quantities, beating with a whisk,
then the mussels, shrimp and crab (with their cooking butter), salt,
pepper, paprika and Cayenne pepper. Put in a double boiler.
Garnish the crêpes with the preparation. Sprinkle with chopped chives.
Ingredients: 12 crêpes, 150 to 200 g of gruyere or gruyere cream,
2 tablespoons of milk, 1 tablespoon of butter.
Preparation: prepare the crêpes and then keep them warm. Melt the
cheese with the milk and the butter. Coat the crêpes, fold them in
4 and serve on a very hot dish kept warm on a dish warmer.
Variant: you can replace the gruyere with cream of parmesan. You
will then have crêpes filled with parmesan.
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CHEESE CRêPES