This versatile Canadian Gold Seafood Crepes recipe can be served as an elegant brunch or as a savoury dinner.
olive oil
2 cloves garlic, crushed
1/4 cup (60 mL) shrimp
1/4 cup (60 mL) scallops
1/4 cup (60 mL) lobster
1/4 cup (60 mL) haddock
1/4 cup (60 mL) salmon
1/4 cup (60 mL) heavy cream
1/4 cup (60 mL) white wine
2 Tbsp (25 mL) fresh dill, chopped
salt and pepper to taste
4 crepes
Preheat a sauté pan and add a little olive oil. Sauté the garlic first, then add the seafood and sauté quickly. Deglaze the pan with white wine. Add the cream and reduce by three-quarters. Add the dill and simmer. Remove the mixture from the heat to cool. Season with salt and pepper. Take a crepe and add the mixture. Fold over the ends and roll into a cylinder. Place in an oven-proof pan and reheat to serve.
Makes four crepes.
Recipe By: Chef Rob MacIsaac
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