|
- PREPARATION
- 1. To make the crêpes, blend milk, flour, egg and 2 teaspoons oil in a blender until smooth. Add chopped chives and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes.
- 2. Stir batter to redistribute herbs. Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately-high heat until hot but not smoking. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.)
- 3. Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, and then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more. Transfer crêpe to a plate. Make another crêpe in same manner, brushing skillet again with oil.
- 4. To make the filling, stir together cream cheese, lemon juice, zest and pepper in a small bowl until smooth.
- 5. Smoke the salmon until just opaque in the center and cool in the refrigerator.
- 6. Sauté the shrimp until pink and cooked all the way.
- 7. Chop the shrimp after it has cooled and flake the cooled salmon over the shrimp in a bowl.
- 8. Mix in the cheese filling and stir into the seafood mixture.
- 9. Mound an equal amount of filling into the center of each crepe and bring all the edges of the circle to the center and squeeze.
- 10. Use the chive stem to tie each purse shut.
- 11. Roast the shallot in a 400 degree oven with a little oil until caramelized, about 10 to 15 minutes.
- 12. To make the sauce, sauté the garlic in a pan until fragrant.
- 13. Add the white wine and reduce until the alcohol has almost reduced all the way.
- 14. Then add the cream and the chopped shallots and bring to a complete boil until thick.
- 15. Let sauce cool slightly before pouring over crêpes.
|
