Mel's Kitchen

Crepes Newburg

Crepes Newburg

Crepes:

1 cup flour

1 egg

1 cup milk

1 egg yolk

1 tablespoon oil

¼ teaspoon salt

Filling:

½ kilo (1lb) crab, chopped

1 can sliced mushrooms

4 tablespoons butter

6 tablespoons flour

3 cups cream, warmed

2 chicken bouillon cubes

¾ teaspoon mustard

1 clove garlic, minced

1 teaspoon salt

¼ teaspoon pepper

¼ teaspoon red pepper

1/8 teaspoon ginger

1/8 teaspoon nutmeg

1 tablespoon soy sauce

200gr (1/3 lb) cheese, grated

            Crepes:

Mix flour, egg and ½ cup milk. Add yolk, oil, salt and remaining ½ cup of milk. Chill 30 minutes to 24 hours. Thin, if needed. Cook on one side only.

            Filling:

Combine crab with well-drained mushrooms. Refrigerate until ready to fill crepes. To make sauce for filling, melt butter in saucepan. Remove from heat; add flour and stir to a smooth paste. Return to heat and cook for a few minutes. Remove from heat again and slowly blend in cream. Add remaining ingredients. Return to heat, stirring constantly until mixture boils. Adjust seasonings. This can be made a day ahead and stored in the refrigerator If filling is made ahead, reheat in a double boiler. Add crab and mushrooms to sauce when ready to assemble crepes.

Newburg Sauce

1 kilo (2lbs) shrimp, cooked & cleaned

1 cup cooked lobster, cut in bite-size pieces (optional)

4 tablespoons butter

4 tablespoons flour

2 ½ cups whipping cream

1 teaspoon salt

1 teaspoon paprika

Pinch red pepper

3 egg yolks, beaten

½ cup sherry or sweet white wine

            Refrigerate shrimp and boster until ready to add to sauce. Using the same method as in the filling, make a cream sauce with butter, flour, cream, salt, paprika and pepper. Thes can be made the day before and refrigerated. If sauce is made ahead, reheat in double boiler. Just before serving, add egg yolks, sherry, shrimp and lobster. Stir sauce as little as possible after seafood is added.

            To assemble crepes: place about 3 tablespoons of filling on unbrowned side of each crepe. Roll up and place in buttered baking dish. Bake at 180°C (350°F) until crepes are heated through. Spoon ht Newburg sauce over crepes just before servings. Serves 12.