[BrianR]

Seafood Crepes

3 tablespoons minced shallots or scallions
5 tablespoons butter
4 tablespoons flour
1 cup hot chicken broth or fish stock
1/2 cup light cream
3 tablespoons dry sherry
2 cups flaked (insert seafood of choice here)
dash or two of Tabasco
salt to taste
six crepes or french pancakes (Freedom pancakes?)
1/2 cup heavy cream
nutmeg to taste
minced parsley (for garnish)
lemon slices (for seasoning and/or garnish)

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Preheat oven to 350. Butter a 15x9x2 inch baking dish. Saute the shallots or scallions in the butter for two minutes. Sprinkle on the flour, stir and cook for two more minutes. Slowly pour in the broth or stock, stirring constantly Stir until thick and smooth, then add light cream and sherry. Cook for five minutes, stirring constantly, until sauce is thickened and smooth. Add the fish and season with Tabasco and salt (as desired).Stir until well mixed, then remove from heat.

Fill each crepe with approx 3 T of filling. Roll and place seam side down in the baking dish. Spoon extra filling around and between the crepes. Lightly whip the heavy cream, add in a little nutmeg and spread over the crepes.

Bake for 20-25 minutes or just until the sauce bubbles. Sprinkle top with parsley and garnish with lemon slices. Serves six.