Dutch Style Seafood or Chicken-Spinach Crepes..RECIPES

 I first had this in Rotterdam in Holland in the late 1970's and the sherry and tomato makes all the difference in this sauce; and this also goes with  the other crepe recipes (lemon-cream cheese and chocolate fudge) on my other blog
goodeliphe.blogspot.com

This serves 6-8 depending on size of crepes

Spinach Crepe Batter makes   8-12 crepes depending on size of skillet

3 large eggs
1 1/4 cups milk
1/2 cup cooked, pureed spinach
1  1/4 cups all purpose flour ( or wholewheat ..if using whole wheat then add another 1/4 cup milk)
1/2 tsp salt
1/4tsp ground black pepper

pinch grated nutmeg
2 tbsp safflower or grape seed oil

Beat the eggs and milk together and whisk in the spinach, then gradually beat in the flour, salt  and pepper.
Beat for 1 min then add the nutmeg and chill for 2 hours.

Heat the skillets to smoking hot with 2tbsp oil
Drain the oil &  then pour in 2-4 tbsp batter, swirl to cover the base of pan and cook until top begins to dry out, flip over & cook 15 seconds more then turn onto cloth kitchen towels and keep warm.
 Variation  you may add some minced onion to the batter or any fresh herb of choice.

Filling:
1/2 cup butter
1 cup chopped scallions
4 cups cooked seafood ( shrimps, mussels, flaked salmon, flaked white fish, tuna, crab, lobster, even squid works) OR cooked chopped chicken
1 cup minced parsley
1/2 tsp black pepper

heat the butter in a skillet and saute the scallions for 3 mins just to sweat down not to color.add the seafood/chicken, seasoning and parsley &  remove from heat into a bowl.


Sauce:
1/2 cup butter
1/2 cup all purpose flour (DO NOT USE WHOLEWHEAT)
1 1/2 Cups chicken stock
1 cup single cream
1/2 tsp salt
1/4 tsp black pepper
1/2 cup sweet sherry
1/4 cup  tomato ketchup


Melt the butter and add the flour, cook to blond roux.
Add the warmed chicken stock, gradually, stirring to make a thick sauce, slowly beat in the cream, seasonings and ketchup,  cook on low heat for 4 mins.
Add the sherry.

PREHEAT OVEN 350F

Add 2/3 sauce to the filling and mix well.

Fill each crepe with some of the filling and fold over  INTO  half circles.
Place each crepe in a buttered oven proof dish, seam side down.
Stack the crepes side by side, overlapping.
Pour over the remaining sauce and bake for 20-25 mins covered until heated through.

These are great with a green chopped salad or avocado salad

 
 The crepes for this dish can be made ahead and frozen, wrapped in wax paper and rolled in foil.
The filling is best made fresh.