You have heard of coquilles St. Jacques but are you ready for crêpes St. Jacques?
Scallops in a creamy white wine and mushroom sauce, wrapped up on a pancake and topped with melted cheese, could pancakes get any better? It's a twist of the classic coquilles St. Jacque that's perfect for pancake day and beyond.
Serves 4 - makes a total of 12 small crepes.
120ml chicken stock
1/2 teaspoon salt
1 tablespoon melted butter
120ml dry white wine
1 shallot, finely chopped
100g mushrooms, sliced
12 scallops, chopped into chunks
3 tablespoons butter
3 tablespoons flour
Pinch of salt and pepper
2 tablespoon parsley
50g grated cheese, something mild like Jalsberg or Emmental.
- Combine all the ingredients except the flour in a bowl and whisk together.
- Gradually add sifted flour and whisk until a smooth batter is achieved.
- Ladle the batter into a small fry pan or crepe pan that has been preheated to medium high.
- Swirl the pan quickly after you pour the batter, so the pan is coated with a very thin layer of batter.
- Cook the crepe for about 45 to 60 seconds, until the edges start to curl up.
- Flip and cook an additional 20 seconds.
- Place on a plate between layers of greaseproof paper until needed.
- Combine the white wine, shallot, mushrooms and scallops in a saucepan.
- Simmer for 5 minutes on medium.
- While the scallop mixture simmers, melt the butter on medium heat in a large pan and stir in the flour and salt.
- Whisk continually until the flour becomes a light brown colour.
- Pour in the cream and cook, whisk constantly until thick, which takes about two minutes.
- Add the parsley, and then the scallop mixture.
- Line a sheet pan with greaseproof paper and spray with cooking spray.
- Fill each crêpe with the scallop mixture.
- Fold the crêpe, tucking the ends in and lay it seam side down on the parchment, then sprinkle with the cheese.
- Place in a preheated 170C oven until the cheese melts, about 10 or 12 minutes.
- Serve while hot.