Seafood Crêpes with Wine SauceFeatured by Windemere Winery in the Gold Wine Club.
A mouthwatering seafood twist on the savory crêpe! Delicate but with tons of flavor, this recipe will have you wishing you made double. Pair it with a bright Chardonnay for the perfect meal.Yield: 6
Prep Time: 20 Minutes
Cook Time: 18 Minutes
• 2 Tbsp. butter
• 1 clove garlic
• 1 lemon, juiced
• 1 cup Chardonnay
• 1 red bell pepper, diced (reserve small amount for decoration)
• 1 cup sliced mushrooms
• 1/2 lb. Shrimp, shelled and de-veined
• 1/2 lb. Red Snapper, cubed
• 1/2 bunch green onions, sliced thinly
• 2/3 cups Gruyere cheese, grated
• 1/2 cup Chardonnay
• 2 Tbsp. flour
• 1 1/2 cups milk
• 1/3 cup Gruyere cheese, grated
• 1 Tbsp. white pepper
Sauté the bell pepper and mushrooms in butter, garlic, lemon and wine. Reduce the liquid slightly before adding fish. Cook fish briefly before adding shrimp. When fish is just turning white and shrimp is barely pink, remove mixture from liquid. Reserve liquid in pan. Reserve two shrimp per crêpe and place in buttered, oven-proof dish. Place in preheated 350º oven for 15 minutes while making them.
Heat reserved liquid to boiling, add 1/2 cup Chardonnay. Remove from heat and add flour, stirring with a wire whip. Return to moderate heat. Add the milk gradually, stirring constantly until the sauce is thickened. Slowly add the remaining ingredients. Spoon over the crêpes. Decorate with the reserved shrimp and red bell pepper. Garnish with cilantro.