Rich Crepes With Seafood

Mar 30, 1994

Larry Brown

Roxane Mojher of Bellevue wrote to say one of her favorite entrees is the Seafood Cannelloni served at Angelo's Restaurant in Bellevue.

Homemade crepes are filled with crab and shrimp, then topped with a cream sauce and baked with a sprinkling of mozzarella cheese.

By Request helps readers get recipes for dishes they have enjoyed at restaurants, and to locate recipes they have heard about or lost. Write to: By Request, c/o Food, The Seattle Times, P.O. Box 70, Seattle, WA 98111.

------------------ SEAFOOD CANNELLONI ------------------

12 cannelloni

Crepes:

1 1/2 cups flour

1/2 teaspoon salt

3/4 cup milk

3/4 cup cold water

4 eggs plus 3 egg yolks

1/4 cup unsalted butter, melted and cooled

Sauce and filling:

2 1/2 cups whipping cream

2 tablespoons butter

1 clove garlic, peeled and forced through a press

Pinch salt

Pinch freshly ground black pepper

12 ounces crab meat

12 ounces Chilean shrimp meat

1 cup shredded mozzarella cheese

1. To prepare the crepes: Sift the flour into a large bowl. Whisk in the milk and cold water. Whisk in the eggs and egg yolks, one at a time, beating until smooth. Strain through a fine sieve. Stir in the butter. Cover and refrigerate at least 2 hours. Remove from refrigeration 1 hour before using.

2. Heat an 8-inch crepe pan or nonstick skillet over medium heat until hot. (If using a pan surface other than nonstick, grease occasionally with melted butter.) Using a 1/4-cup measuring cup, quickly swirl batter in the bottom of the pan. Cook until top of crepe is dry, turn and continue cooking a few seconds. Turn out of the pan onto a clean, dry kitchen towel. (The batter will make about 21 crepes; freeze extras.)

3. In at least a 6-cup saucepan, boil the cream and butter until thickened, about 7-10 minutes. Add the garlic, salt and pepper.

4. Combine the crab and shrimp meat. Fill 12 crepes and place seam-side down in a large, lightly greased casserole dish. Pour the cream sauce over the cannelloni and sprinkle with the cheese.

5. Bake in a preheated 350-degree oven 30 minutes. Let sit 5 minutes before serving.

Data per cannelloni Calories 349 Protein 18g Fat 27g Carbohydrates 9g Sodium 282mg Saturated fat 16g Monounsaturated fat 8g Polyunsaturated fat 2g Cholesterol 239mg