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Spinach Crêpes with Seafood
Book Information
The Professional Chef (8th Edition)
Page: 1012
Ingredients
All-Purpose Flour
Bay Scallop
Béchamel Sauce (p. 384) or Fish Velouté (p. 383)
Butter
Crabmeat
Egg
Milk
Mousseline Sauce (page 386)
Mushroom
Old Bay Seasoning
Red Pepper
Shallot
Shrimp
Spinach
Vegetable Oil
Tags
Hors d'Oeuvre and Appetizers