"Recipes from the Chef's Kitchen"

Preparation:
Place filling in bottom 2/3 of the crepe and roll and cut in half.

Accompaning Salad
Ingredients:
1)   2 oz. ladle  Seafood Sauce
2)   2 oz. Field Green/Belgium Endive mix
3)   1 tsp. Balsamic Vinaigrette
4)   1 pinch Chopped Chives
5)   1 oz. Tomato Julienne as garnish
6)   1 small bunch Fried Leeks
7)   1 Cherry Tomato split

Crepe Batter - Savory
Ingredients:
1)   16 whole Eggs
2)   2 oz. granulated Sugar
3)   1 qt. whole Milk
4)   1/4 qt. Water
5)   3 oz. melted Butter
6)   2/3 oz. Salt
7)   4 cups All-purpose Flour

Preparation:
1)   Combine eggs, salt & sugar in mixing bowl.
2)   Gradually add flour, alternating with milk & water...then mix until smooth.
3)   Mix in melted butter.
4)   Strain through China cap.
5)   Use 6 oz ladle to make crepe.
6)   Cover with plastic wrap to keep moisture in when they are cooked up.

Seafood Filling
Ingredients:
1)   2 10/20 dry Scallops, sliced
2)   2 16/20 Shrimp, sliced
3)   6 steamed Mussels
4)   1/2 cup julienne Vegetable mix and Celery, Leek, Tomato
5)   1/2 tsp. Jalapeno, finely diced
6)   1 tsp. Basil Chiffonade
7)   1/4 cup Heavy Cream
8)   splash of Brandy
9)   1/3 cup Lobster/Nage
10) 1 tsp. Olive/Canola oil
11) 1/2 cup Spring Greens mix
12) 1/2 cup Fried Leeks
13) 1 oz. Balsamic Vinaigrette
14) pinch of chopped Chives (garnish)
15) Salt and Pepper to taste

Preparation:
1)   Warm oil in saute pan and cook shallots until translucent, then add garlic.
2)   Add julienne vegetables, jalapenos and cook for 2 minutes.
3)   Add shrimp and scallop, saute for 1 minute, then deglaze with brandy.
4)   Add cooked mussels, lobster nage and cream, reduce for 1 minute.
5)   Add basil and adjust salt and pepper.
6)   Select room temperature platter and place seafood crepe, fold over and
       warm up in cheese melter for 15 seconds. Do NOT Burn Crepe.
7)   Place spring greens mix w/ fried leeks above crepe.
8)   Garnish w/ chives.

Main Recipe
Ingredients:
1)   1 Crepe (see recipe below)
2)   1 1/2 Banana, sliced on a bias
3)   3 oz.  Banana Foster Sauce (see recipe below)
4)   1 (2 oz.) scoop Vanilla Ice Cream

Preparation:
1)   In a warm skillet warm up banana pieces in foster sauce.
2)   Open up crepe, scoop ice cream and half of the cooked banana with sauce.
3)   Fold crepe over and scoop remaining banana around.

Crepe Batter - Sweet
Ingredients:
1)   16 whole Eggs
2)   4 cups all purpose Flour
3)   1/4 lb. granulated Sugar
4)   1 qt. whole Milk
5)   1 cup Water
6)   3 oz. melted Butter
7)   1/4 oz. Salt
8)   dash Grand Marnier
9)   dash Rum

Preparation:
1)   Combine eggs, salt and sugar in mixing bowl.
2)   Gradually add flour, alternating with milk and water and mix until smooth.
3)   Mix in melted butter, rum and Grand Marnier.
4)   Strain through China cap.
5)   Use a 6 oz ladle to make crepe and cover with plastic wrap to keep moisture
       in when they are cooked.

Foster Sauce
Ingredients:
1)   3/8 lb. unsalted Butter
2)   1 1/2 lb. dark brown Sugar
3)   1 1/2 cups Glucose
4)   3/8 qt. Heavy Cream
5)   3/4 oz. Vanilla Extract

Preparation:
1)   Combine all ingredients in order, in large pot over medium heat.
2)   Bring to boil.
3)   Pour into container and cool.

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