By Cheryl Orr

The summer heat has settled in to stay and there are times when you just don’t want to open the front door let alone the oven door. On these days when the humidity is as high as the temperature outside amnice light meal that is flavorful is best.
Pasta salads and chopped salads with proteins are great for a light supper. Sandwiches and wraps can also make a light meal. There’s nothing better than the crunch of a BLT’s crisp bacon and iceberg lettuce paired with a juicy ripe tomato and of course a slathering of Dukes. A Chicken Caesar Salad Wrap is also a tasty summer meal. But another way to encase your proteins that is a little more special than bread or a wrap is the Crêpe.
This thin, light pancake dates back to the 13 th century in Brittany, a region in northwest France. Crêpes were originally made from local buckwheat flour and were primarily made and eaten by peasants. Today the crêpe is served around the world as both a sweet and savory vehicle to encase your favorite ingredients for an appetizer, entrée or dessert.
This week I’ve included my recipe for Seafood Crêpes. I make a rich filling of scallops, crab, and shrimp for the delicate pancakes and fold them into the traditional triangles. This recipe uses all-purpose flour for the crêpes, but I also make buckwheat crêpes in my Crêpes Cooking Class and am happy to share that recipe as well.
Enjoy!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

Seafood Crêpes with Bechamel

Serves 4 (8 Crêpes)
 INGREDIENTS
Crêpes

• 3 eggs
• ½ cup whole milk
• ½ cup plus 2 tablespoons water
• 1 cup all-purpose flour
• 1 teaspoon sea salt
• 2 plus tablespoons melted butter

Filling

• 2 tablespoons olive oil
• 1 cup small shrimp, peeled, deveined
• 1 cup sea scallops, cleaned
• 1 clove garlic, minced
• 2 shallots, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried tarragon
• ½ cup white wine
• ½ teaspoon lemon zest
• 1 teaspoon honey
• 1 cup jumbo lump crab meat
• 4 ounces cream cheese, room temperature, more if needed
• ½ teaspoon nutmeg
• ¼ cup fresh parsley, chopped
• 2 cups gruyere cheese, shredded
• ¼ parmesan cheese, grated

Sauce

• 2 tablespoons butter
• 2 tablespoons minced shallots
• 4 cloves whole garlic
• ½ teaspoon dried thyme
• 1 ½ cups heavy cream
• 1 bay leaf
• 1 tablespoon Dijon
• 2 tablespoons honey
• 1 teaspoon balsamic vinegar
• 1 teaspoon lemon juice
• 1/4 cup fresh parsley chopped
• Salt and pepper to taste

PREPARATION

1. Add all crêpe ingredients to a blender and mix for 10 seconds. Stop and scrape down
   the sides to make sure all the flour is incorporated, and then blend once more briefly.
   Pour the batter into a measuring cup and rest for 1 hour to relax the gluten. The batter
   should have the consistency of heavy cream. If the batter is too thick, you can thin it
   with additional milk or water. The batter can also be vigorously whisked together.
2. Heat an 8-inch crêpe pan or skillet over medium heat. Add a little butter and swirl it
   around the pan to coat it. Pour in 1/4 cup of the batter, swirl it around the pan, and
   return the pan to medium heat. When the batter starts to dry on the top, lift the crêpe
   with your fingers or a spatula, and flip it over. Cook the second side briefly, just until set,
   and then slide the crêpe onto a plate. Repeat with the remaining batter, stacking the crêpes as you go. The first crêpe is usually not as pretty, so don’t be alarmed. You shouldn’t need to add butter to the pan for the remaining crêpes. Set crêpes aside.
3. Heat a large sauté pan over medium heat and add olive oil. Quickly sauté shrimp and scallops, and set aside. Do not overcook. To the same pan add a little more oil and heat to medium low. Sauté garlic, shallot, thyme, tarragon, salt, pepper and cook for 2 minutes. Stir in wine, zest, and honey. Stir in crab, shrimp and scallops. Fold in cream cheese, nutmeg, and parsley. Turn off heat, and set aside. Fold in shredded gruyere and parmesan. Fold in additional cream cheese in filling is too thin, and season to taste.
4. For the sauce, melt the butter in a saucepan over low heat. Add shallots, garlic, and thyme and sauté a few minutes until translucent. Add the cream while whisking, and then add the bay leaf. Reduce the cream until sauce has thickened. Incorporate the remaining sauce ingredients and season to taste. Set aside.
5. Preheat oven to 300 degrees. Line a sheet pan with foil. Working with one crêpe at time, add 1/8 of the filling. Fold over the bottom of the crêpe and then fold over again to make a triangle. Place on sheet pan and repeat process. Cover with foil. Bake for about 5 minutes until the cheese is melted.
6. Drizzle the crêpes with sauce, and sprinkle with parsley to serve. Unfilled crêpes can be prepared in advance and stored covered tightly in refrigerator for up to three days.

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Cheryl Orr is offering weekly Pop-up events at Edenton Bay Trading Co that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners. See all on www.edentonepicurean.com