Crepes Saint Jacques

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This is truly a very elegant dish for entertaining. If the crepes are made ahead of time then the assembly of the filling is not that time consuming. The sauce can be used to make other types of crepes.

  • 1 cup Mushrooms sautéed
  • 2 cups Scallops cut them into halves
  • 1 cup Shrimps
  • 2 Tbsp Green Onions minced

Sauce for Filling

  • ½ cup Butter
  • ¼ cup Flour
  • ½ cup Milk
  • ¼ cup good Sherry
  • ½ cup Chicken Broth
  • 1 Egg Yolk beaten
  • ½ pint Whipping Cream

Melt butter and add the rest cooking and stirring over medium heat until this is of a good consistency. Add more chicken broth if too thick or add flour if too thin. Salt and pepper to taste.

Spoon some of the mixture into the egg yolk and then return it all to the master sauce mixture.

Stir in ¼ cup of whipping cream (not whipped into the master sauce mixture above and just simmer for a moment. Reserve the rest of the whipping cream together with ½ cup of the sauce mixture. Don’t forget!

Add the mushrooms, scallops, shrimps, and green onions to the sauce. Simmer for about 5 to 10 minutes.

Fill the crepes and roll them as tightly as possible. Place them side-by-side in a shallow baking dish.

Beat the reserved whipping cream and add the ½ cup sauce. Spoon this over the crepes. Pop into the oven for about 15 minutes at 350 degrees.

*This may all be made ahead of time, even filling the crepes. Just put the whipped topping on at the last moment.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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