Potato and Seafood Crepes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A special recipe for seafood enthusiasts by masterful French chef Jacques Decrock from Venezuela Ingredients:
134 g scallops (without shell) |
134 g shrimp (withouth shell) |
134 g mussels (without shell) |
2 purple onions |
300 g potatoes |
2 eggs |
100 ml cream |
200 ml fish stock |
2 tablespoons butter |
2 tablespoons flour |
2 tablespoons green onions (chopped) |
100 ml vermouth |
salt (to taste) |
pepper (to taste) |
grated nutmeg (to taste) |
Directions:
1. Boil the cream.
2. Peel y cook the potatoes y make a puree. Add the cream, flour, eggs, salt, pepper and grated nutmeg.
3. In a medium saucepan heat the butter
4. Put a layer of potato puree 1 centimeter thick
5. Cook both sides as a crepe
6. Repeat this operation tree times.
7. Cook the seafood in the boiling stock and then drain.
8. Chop finely the onions.
9. In a little pot reduce the vermut with the onions, add the stock, salt & pepper (if needed) and the cream.
10. Present the seafood over the crepes, bathe with a lot of sauce y sprinkle with the green onions.
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