5 tbsp butter
3 tbsp minced scallions
4 tbsp flour
1 cup chicken broth, hot
½ cup light cream
3 tbsp sherry
2 cups of small shrimp, crab and salmon(combined)
Tabasco to taste
Salt, to taste
½ cup heavy cream
¼ tsp nutmeg
2 tbsp minced fresh parsley
Preheat the oven to 350°
Butter a 13 x 9 baking dish and set aside.
In a large skillet melt the butter over medium heat. Add the scallions and cook for 2 minutes. Sprinkle the flour over the scallions and stir to blend. Slowly add the hot chicken broth and stir until thick and smooth.
Add the light cream and the sherry. Cook for 5 minutes stirring constantly until thick and smooth. Add the fish and season with the tabasco and salt; stir a minute and remove from the heat.
Fill each crepe with 3 tbsp of the fish filling, roll and place seam side down in the baking dish. Spoon the extra filling around the edges of the crepes and in between.
Lightly whip the heavy cream and add the nutmeg. Spread over the crepes and bake for 20-25 minutes.
Sprinkle with fresh minced parsley and top with the lemon slices before serving.