Restaurant Recreations #11 Magic Pan Coquilles St Jacque

 

 

 

 

 

Crepes

4 eggs
1-1/3rd cups milk
2 T melted butter
1 cup flour
1/2 teaspoon salt

Beat all together till smooth.
Heat a little butter in a crepe pan or newer ceramic or nonstick pan until hot and add 3 Tablespoons of batter and swirl it to coat the bottom. Flip it over carefully when you can see the edges are dry and the center is cooked. Repeat, till batter is all gone. This makes 12 Crepes or more, you will only use 6.
Make chocolate banana whipped cream crepes with the rest

Cheese Sauce

1 cup milk
1 cup water
3 slices aged swiss
 2 T butter
 2 T flour
Salt & pepper
 2 T Sherry
1 T heavy cream

Melt the butter in a small post, add the flour and cook a minute, slowly whisk in the water and milk, till smooth, add the swiss cheese and whisk till smooth. Take off burner and add the cream and sherry, Taste it and season, add

I package frozen, thawed and drained Aldi scallops, defooted and cut up

and let cook till scallops are firm.

Cool

 Spoon some of the scallop mixture over a crepe in the baking pan, roll up and place seam side down in a buttered square cake pan. Make 6.

Pour some of whats left of the sauce over top
Bake in 400 degree oven for 8 minutes and bake till lightly brown. Serve