Go Back
+ servings
Crepes St. Jacques
Print

CREPES ST. JACQUES

Cuisine French
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 crepes
Author Joe via Absolutely Fresh of Omaha

Ingredients

CREPES:

  • 4 eggs
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 1/2 cup chicken stock
  • 1/2 tsp salt
  • 1 tbsp melted butter

SAUCE:

  • 1/3 cup dry white wine
  • 2 tbsp chopped green onion
  • 1 cup sliced mushrooms
  • 1/2 pound bay scallops , or sea scallops chopped into 1/2 inch pieces
  • 3 tbsp butter
  • 3 tbsp flour
  • 1/2 tsp salt
  • 1 1/2 cup half and half
  • 2 tbsp parsley chopped
  • 1/2 cup Swiss cheese , grated

Instructions

CREPES:

  • Combine all the ingredients except the flour in a bowl and whisk together.
  • Gradually add sifted flour and whisk until a smooth batter is achieved.
  • Ladle 1/4 cup of the batter at a time into a small fry pan or crepe pan that has been preheated to medium high.
  • Swirl the pan quickly after you pour the batter, so the pan is coated with a very thin layer of batter.
  • Cook the crepe for about 45 to 60 seconds, until the edges start to curl up.
  • Flip and cook an additional 20 seconds.
  • Place on a plate between layers of wax paper until needed.

SAUCE:

  • Combine the white wine, green onion, mushrooms and scallops in a saucepan.
  • Simmer for 5 minutes on medium.
  • While the scallop mixture simmers, melt the butter on medium heat in a large skillet, and stir in the flour and salt.
  • Whisk continually until the flour becomes a light brown color.
  • Pour in the cream and cook, whisk constantly until thick, which takes about two minutes.
  • Add the parsley, and then the scallop mixture.
  • Line a sheet pan with parchment and spray with cooking spray.
  • Fill each crêpe with 3 to 4 T of the scallop mixture.
  • Fold the crêpe and lay it seam side down on the parchment, then sprinkle with the cheese.
  • Place in a preheated 350F oven until the cheese melts, about 10 or 12 minutes.
  • Serve while hot.