RECIPES (cont.)
SHRIMP, WILD MUSHROOM, ASPARAGUS WITH A TARRAGON CREAM SAUCE__________
(Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe)
13 – 15 shrimp; peeled and deveined
1 bunch of green asparagus
½ pound assorted mushrooms; finely
sliced
2 cloves garlic; finely chopped
Pinch of Nutmeg
1 ounce White Wine
2 ounce Butter
2 ounce Olive Oil
1 Lemon juiced
Salt and Pepper to taste
Tarragon Cream Sauce
2 Garlic Cloves Minced
½ cup White Wine
¾ cup 35% cream
½ oz Olive Oil
Salt and Pepper
3 teaspoons Fresh Tarragon
•
Cut asparagus into small spears; blanch for 2 min in boiling salted water.
•
Add 1 oz of olive oil to hot pan, add mushrooms, sauté for 1 min, add garlic and
nutmeg, butter and white wine, sauté for another 2 min, add salt and pepper.
•
Put juice of lemon on shrimp, add salt and pepper, sauté in hot pan till shrimp is
cooked through. Add asparagus and mushrooms to shrimp, let mixture cool. Roll
crepes with shrimp mixture and place each roll into an oven-safe baking dish. Bake
all the rolled crepes at 350°F for 5-8 minutes. Top with Tarragon Cream Sauce right
before serving.
•
CREAM SAUCE DIRECTIONS: Sauté Garlic in Olive Oil till translucent, add white wine
and reduce by ½, add cream and Reduce by 1/3, add fresh Tarragon, and salt and
pepper to taste.
MONTE CRISTO FILLING_______________________________________________
(Best served with Basic Savory Crepe or Whole Wheat Crepe Recipe)
12 slices deli-sliced ham (about 8 oz)
12 slices deli-sliced turkey (about 8 oz)
12 slices Swiss or Muenster cheese (about 4 oz)
¼ cup raspberry jam
powdered sugar
•
Set your Crepe Maker to low-medium setting. Working with one premade crepe at
time lay it flat on the crepe maker.
•
Assemble the crepes by placing 1 slice of cheese, 1 slice of ham and 1 slice of turkey
on each premade crepe.
•
Roll the crepe and heat for about 2-3 minutes until the cheese is melted through.
•
Serve the filled crepes sprinkled with powdered sugar and drizzle with raspberry
jam.
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