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home > recipes > eggs / dairy > crepe st. jacques
Most of us subscribe to groups for that hint of the unusual that takes us out of the mundane. I have a cookbook that is : "100 of Recipes from 100 Great Restaurants." So I will start at beginning and post to the End. I hope you enjoy them.. BISMARK RESTURANT Houston Texsas Crepe St. Jacques [Appetizer ] 1/2 C all purpose flour 1/2 C milk 2 egg yolks Dash of salt . . . . . . . 1 T butter 4 oz shrimp, cooked, cleaned and cut up . . . . . . . . . . . . 1/4 C chopped green onion 1 C chopped fresh mushroom 2 T butter 1/4 C dry white wine 1 T all purpose flour 1 C lite cream dash salt . . . . . . . . . . . 2 egg yolks 4 t lemon juice 1/2 t prepared mustard Dash cayenne 6 T butter . . . . . . . . . . . . . . 2 T sliced almonds CREPES : In bowl, combine flour, milk, 2 egg yolks, and dash salt. Beat smooth with rotary beater. Using 1 scant T batter for each crepe, prepare crepes by spooning batter into a hot lightly greased skillet or griddle and spreading with back of spoon into a 3 inch circle. Brown one side ONLY. Remove to paper toweling. 12 crepes WINE SAUCE: Cook green onions and 1/2 C of mushrooms in 2 T butter till tender. Add white wine...simmer reducing liquid to half. Blend 1 T flour, cream and salt; add all at once to onions. Cook till mixture bubbles. FILLING : In pan melt 1 T butter. Cook remaining mushrooms till tender. Add shrimp. Remove from heat, adD 2 T of thE wine saucE. Place 1 T of filling on uncooked side of crepe, roll up. Place seam side down in a 10 x2 x 6 pan. Pour remaing mushroom mixture over crepes, cover and bake 375 F for 20 minutes. Uncover, spoon Hollandaise [see below] over each crepe sprinkle with almonds. Broil 3 inches from grill 3 minutes, or until brown. BLENDER HOLLANDAISE: Put 2 egg yolks, lemon juice, prepared mustard and cayenne in blender: Blend till ingredients are combined. Heat 6 T butter in saucepan till melted and almost boiling. With blender slowly running, slowly pour abouty 1/3 of the hot butter, in a thin stream into blender. Turn blender to high speed slowly add remaining butter. Blend till smooth and thickened. C = Cup T = Tablespoon t = teaspoon oz= ounce Silkie Palm Springs Ca USA

Crepe St. Jacques


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list all recipes for EGGS-DAIRY (98)
list all recipes by SILKIA (14)


   

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keyword: crepe
keyword: jacques
recipes for eggs-dairy
recipes by Silkia
Email Address:
(posted January 23, 1999)

Most of us subscribe to groups for that hint of the unusual that takes us
out of the mundane. I have a cookbook that is : "100 of Recipes from 100
Great Restaurants." So I will start at beginning and post to the End. I hope you enjoy them..

BISMARK RESTURANT
Houston Texsas

Crepe St. Jacques [
Appetizer ]
1/2 C all purpose
flour
1/2 C
milk
2
egg yolks
Dash of salt
. . . . . . .
1 T
butter
4 oz
shrimp, cooked, cleaned and cut up
. . . . . . . . . . . .
1/4 C chopped
green onion
1 C chopped fresh
mushroom
2 T
butter
1/4 C
dry white wine
1 T all purpose
flour
1 C lite
cream
dash salt
. . . . . . . . . . .
2
egg yolks
4 t
lemon juice
1/2 t
prepared mustard
Dash cayenne
6 T
butter
. . . . . . . . . . . . . .
2 T sliced almonds

CREPES : In bowl,
combine flour, milk, 2 egg yolks, and dash salt. Beat
smooth with rotary beater. Using 1 scant T batter for each crepe, prepare
crepes by spooning
batter into a hot lightly greased skillet or griddle and
spreading with back of spoon into a 3 inch circle.
Brown one side ONLY.
Remove to paper toweling. 12 crepes
WINE SAUCE: Cook green onions and 1/2 C of mushrooms in 2 T butter till
tender. Add
white
wine...simmer reducing liquid to half. Blend 1 T flour,
cream and salt; add all at once to onions. Cook till mixture bubbles.
FILLING : In
pan melt 1 T butter. Cook remaining mushrooms till
tender. Add
shrimp. Remove from heat, adD 2 T of thE
wine saucE. Place 1 T
of filling on uncooked side of crepe, roll up. Place seam side down in a 10
x2 x 6
pan. Pour remaing mushroom mixture over crepes, cover and bake 375 F
for 20 minutes. Uncover, spoon Hollandaise [see below] over each crepe
sprinkle with almonds.
Broil 3 inches from grill 3 minutes, or until brown.

BLENDER HOLLANDAISE: Put 2 egg yolks, lemon juice, prepared mustard and
cayenne in blender: Blend till ingredients are combined. Heat 6 T butter in
saucepan till melted and almost boiling. With blender slowly running, slowly
pour abouty 1/3 of the
hot butter, in a
thin stream into blender. Turn
blender to high speed slowly add remaining butter. Blend till smooth and
thickened.

C = Cup
T = Tablespoon
t = teaspoon
oz= ounce

Silkie
Palm Springs Ca
USA


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