Seafood Crêpe Torte

                           _ Normandy


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10 to 12 Servings


This absolutely elegant dish isn’t really all that hard to make once you master the art of making crêpes, which aren’t all that hard either.   This one is a real show stopper.


8 to 10 thin crêpes


The Seafood Layer:


About 1/2 cup of seafood, (baby shrimp meat, crab meat, canned salmon or pseudo crab       (imitation crab) or combination thereof.)

1/4 cup mayonnaise

About 2 teaspoons finely minced fresh dill weed

1 teaspoon capers, rinsed and finely chopped

About 1/2 teaspoon lemon juice

Fresh ground black pepper to taste


Chop the seafood very fine or process in a food processor.  Blend with other ingredients and set aside.


Cream Cheese Layer:


About 6 ounces of softened cream cheese

2 to 3 tablespoons of mayonnaise

1 or 2 cloves of roasted garlic, finely minced

1 tablespoon finely chopped fresh chives

A few gratings of nutmeg

Fresh ground black pepper to taste


To Assemble:


10 to 12 pitted olives, black or green


Your crêpes will most likely not be uniform of size and they will have ragged edges.  Use the lid of a large cottage cheese tub or a small plate as a form, and with a small sharp knife cut all crêpes to be about six inches.  Lay a piece of plastic wrap on a plate and place one of the trimmed crêpes on it.  Spread it with a thin layer of the seafood mixture.  Cover this with a second crêpe and spread it with the cream cheese mixture.  Lay another crêpe on top of the cream cheese and spread with seafood.  Continue in this manner, ending with a seafood layer, topped with a crêpe until all the crêpe have been used.  You should have a stack consisting of eight crêpes, four seafood layers and three cheese layers. 


Gently press down on the top with the palm of your hand to sort of firm them up.  Wrap in plastic wrap and refrigerate until ready to serve.  When ready to serve, place on a serving plate, and cut into ten or twelve equal wedges.  Insert a toothpick into each olive and stick one into each wedge.  Garnish the plate with sprigs of fresh dill weed and lemon wedges.

        Copyright © 2008 - Geraldine Duncann

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