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home > recipes > seafood > scallops crepe with leek, camembert and apricot sauce
Ingredients: Batter: 4 eggs 2 cups milk 4 tablespoons melted butter 1 1/2 cup flour 1 teaspoon salt Filling: 1 tablespoon olive oil 6 ounces sea scallops 6 ounces Camembert cheese, diced 1/2 leek, chopped Sauce: 7 ounces apricot jam 1/2 glass water 1 pinch of salt Directions: Batter: Mix all ingredients in a blender, then put the batter to rest for 30 minutes. Heat a non-stick pan, pour a small portion of batter, swirl to spread evenly, forming a thin crepe. Bake until batter is set, then flip using a spatula and cook the other side until done. Repeat this process until batter is finished. Filling: Heat olive oil in a frying pan, add scallops and lightly cook on one side. Then dice the scallops. Mix cheese, leek and scallops. Fill each crepe with 1 tablespoon of this mixture, and tie each into a small bundle with a piece of green onion Bake in medium pre-heated oven for 10 minutes. Sauce: In a pan under medium heat, dilute the apricto jam with water and add the salt. Pour sauce over the crepes.

Scallops Crepe with Leek, Camembert and Apricot Sauce


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list all recipes for SEAFOOD (335)
list all French recipes (182)
list all recipes by KAREN.MEADE (2)


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keyword: scallops
keyword: crepe
keyword: leek,
keyword: camembert
keyword: apricot
keyword: sauce
ethnicity: french
recipes for seafood
recipes by karen.meade
Email Address:
(posted March 14, 2008)

Ingredients:
Batter:
4
eggs
2 cups
milk
4 tablespoons melted
butter
1 1/2 cup
flour
1 teaspoon
salt

Filling:
1 tablespoon
olive oil
6 ounces sea scallops
6 ounces
Camembert
cheese, diced
1/2
leek, chopped

Sauce:
7 ounces
apricot jam
1/2 glass water
1
pinch of salt

Directions:
Batter:
Mix all ingredients in a
blender, then put the batter to rest for 30 minutes.
Heat a non-stick
pan, pour a small portion of batter, swirl to spread evenly, forming a
thin crepe. Bake until batter is set, then flip using a spatula and cook the other side until done.
Repeat this process until
batter is finished.

Filling:
Heat
olive oil in a frying pan, add scallops and lightly cook on one side. Then dice the scallops.
Mix
cheese, leek and scallops.
Fill each crepe with 1 tablespoon of this mixture, and tie each into a small bundle with a piece of
green onion
Bake in medium pre-heated oven for 10 minutes.

Sauce:
In a
pan under medium heat, dilute the apricto jam with water and add the salt.
Pour
sauce over the crepes.


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