Corn Crepes with Shrimp, Green Chiles and Cream Noreen & Marion

This is a bit of work if you make the crepes, but the recipe is luscious! You may substitute chicken breasts for the shrimp. This is a great "do-ahead" dish!

Cream sauce:
2 tablespoons (1/4 stick) butter
2 4-ounce cans diced green chiles, drained
1/2 cup minced green onion
1/4 teaspoon minced garlic
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup whipping cream
1 cup sour cream, room temperature
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 & 1/2 pounds medium shrimp, peeled and deveined
2 & 1/2 cups grated sharp Cheddar cheese (9 & 1/2-ounces)

Corn Crepes: (makes about 14)
1 & 1/4 cups milk
3/4 cup yellow cornmeal
2 eggs
1/3 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
4 tablespoons (1/2 stick) butter, melted
2 tablespoons minced green onions

For sauce: Melt butter in heavy large saucepan over medium-low heat. Add chiles, 1/2 cup green onion and garlic. Cook until onion is soft, stirring occasionally, about 5 minutes. Add flour and stir 3 minutes. Mix in broth. Increase heat and bring mixture to boil, stirring constantly. Reduce heat and simmer until sauce is smooth, stirring frequently, 3-5 minutes. Add cream and simmer until thick, about 2 minutes. Stir in sour cream, salt and pepper. Remove from heat. Set aside 6 shrimp for garnish. Coarsely dice remainder. Combine diced shrimp, 1 cup sauce and I cup cheese in medium bowl.

For crepes: Blend milk, cornmeal, eggs flour, sugar, salt and 2 tablespoons butter in blender or processor until smooth. Let mixture stand for 20 minutes.

Heat 6-inch crepe pan or heavy skillet over medium-high heat. Brush with some of the remaining butter. Stir batter. Remove pan from heat and ladle 3 tablespoons batter into corner of pan, tilting pan so batter covers bottom. Return excess batter to bowl. Cook crepe until bottom is golden brown. Turn crepe over and cook until second side is speckled, about 10 seconds. Slide out onto plate. Repeat with remaining batter, adjusting heat as necessary. (May be prepared 1 day ahead. Stack crepes between sheets of waxed paper, cover and refrigerate.)

Generously butter 8 & 1/2 x 14-inch baking dish. Spoon 2 tablespoons shrimp mixture across lower third of crepe. Roll up, tucking ends under. Arrange seam side down in prepared dish. Repeat with remaining crepes. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature for 1 hour before continuing.)

Position rack in upper third of oven and preheat to 350 degrees. Re-warm remaining sauce over medium heat, stirring constantly; do not boil. Pour over crepes. Sprinkle with remaining 1 1/2 cups cheese. Bake 15 minutes. Press reserved shrimp into sauce. Bake until shrimp turns opaque, about 5 minutes. Let cook an additional 5 minutes. Garnish with 2 tablespoons green onion and serve.

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