Shrimp Crepes with Cheese Sauce

“The fresh fruit and subtle oak of the Chardonnay beautifully complements the crêpes. Bright notes of pear and apple enhance the shrimp’s sweetness, while the creamy mouthfeel and slight minerality balance the rich, cheesy sauce for a pleasing pairing.”

Robynn Chapman, Wine Club Manager and Internet Sales Coordinator

Serves: 4-6

Ingredients:

Crêpes
4 eggs
1 cups all-purpose flour
¹/₄ cup butter, melted
1 cup cold water
1 cup cold milk
¹/₂ tsp salt

Shrimp Filling
¹/₂ cup butter
1 ¹/₂ lbs cooked shrimp, chopped
5 green onions, minced
¹/₄ cup extra dry vermouth
¹/₈ tsp kosher salt
¹/₈ tsp black pepper

Cheese Sauce
¹/₄ cup cornstarch
¹/₄ cup milk
¹/₃ cup extra dry vermouth
3 cups heavy cream
¹/₄ tsp kosher salt
¹/₄ tsp black pepper
2 cups Swiss cheese, shredded
¹/₂ cup parsley, finely chopped

Method of Preparation:

Mix all crêpe ingredients in a blender and blend until smooth, then refrigerate 1 hour. Once chilled, add 3 Tbsp of batter into a lightly greased 8” non-stick skillet. Tilt the skillet to make the batter cover the bottom and cook until the crêpe can be shaken loose, about 1 minute. Flip crêpe over and cook about 20 seconds more. Repeat with the rest of the batter or until your desired number of crêpes are made. Stack crêpes between pieces of parchment paper to prevent sticking. Keep warm.

In a large skillet, over medium heat, melt the butter. Add shrimp and green onions. Sauté about 1 minute then add vermouth, salt and pepper. Bring to a boil and cook until most of the liquid is absorbed. Remove from heat and set aside. Keep warm.

Thoroughly whisk together cornstarch and milk. In a large skillet, bring vermouth to a boil and cook until it is reduced to about 1 Tbsp. Remove the skillet from the heat and add the cornstarch/milk mixture. Add heavy cream, salt and pepper. Over medium heat whisk continuously until the mixture comes to a boil and thickens. Add Swiss cheese, reduce heat and simmer while whisking, until smooth.

To assemble, add about half of the cheese sauce to the shrimp mixture and combine evenly. Spoon a few tablespoons of the shrimp/cheese mixture into each crêpe. Roll the crêpe up and place on plate or serving platter, seam side down. Drizzle remaining cheese sauce over top of the crêpes and garnish with parsley.

Adapted from a recipe in Southern Living magazine