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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