2 tb Butter
3 tb Shallots or scallions minced
Green part included 1 1/2 c Diced or shredded, cooked or
Canned shellfish meat shrimp Or crabmeat are good 1/4 c Dry white vermouth
Salt and pepper
1/3 c Dry white vermouth
2 tb Cornstarch mixed w/2tb milk
1 1/2 c Heavy cream or half n half
1/4 ts Salt
1/2 c Swiss cheese, grated
Dash of nutmeg – optional
12 Crepes 6 to 7in in diameter
1/4 c Swiss cheese grated
2 tb Butter
Creamed shellfish filling Wine and cheese sauce To make the Filling: Heat 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 make the Sauce: 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 may 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 than called for. You could also use Gruyere cheese. For individual servings bake them two to a serving in individual gratin dishes. This dish does not reheat well, unless of course it is just for you then there’s no problem:) This recipe is from my mom who based it on a recipe of Julia Child a long time ago. Typos by Kim Reese.