Ingredients:

Sauce
2	16 oz	Crushed tomatoes
2	tbl	Olive oil
½	Cup	Chopped onion
½	Tsp	Salt
¼	Tsp	pepper
½	Tsp	basil
¼	Cup	Heavy cream
Crespello
1	Cup	All-purpose flour
		Pinch salt
2		Eggs, lightly beaten
2	Cups	Milk
6	tbl	Olive oil
Filling
1	Lb	Medium shrimp, cleaned and devined
8	Oz	Crab
3	Tbl	Butter
2	Tbl	Brandy
		Salt and pepper
4	Tbl	Heavy cream

Directions:

Tomato Sauce: Add the oil to a large skillet or saucepan, and add the onions when it is hot. Cook until they are translucent over low heat. Raise the heat and add the tomatoes, salt, pepper and basil. Cook 15 minutes stirring frequently until the mixture thickens. Add Cream, stir well, and keep warm.

Crespellos: Mix together the eggs, milk, salt, flour and 4 tablespoons of olive oil until you have a smooth batter. Heat a 6 inch frying pan with a little of the remaining oil, and heat it to medium. Pour in 2-3 Tablespoons of the batter and distribute it evenly by moving the pan from side to side. Cook until one side is set, about 30 seconds, and carefully turn. Cook for another 10 seconds and remove from the pan. Continue in this manner until all the batter has been used approx 12, adding additional oil to the pan as needed. Once the crespelle have cooled to room temperature, they can be stacked. If you are not using them immediately, cover well and refrigerate for up to 3 days.

Preheat the oven to 325º. Butter a 9x13” baking dish.

Filling: Heat the butter in a frying pan, then add the shallots and cook until tender. Add the shrimp and crab and cook 2 minutes. Add the brandy and cook another minute or two on high until it has almost evaporated. Add the heavy cream and season with salt and pepper to taste. Cook another minute or two until the cream thickens. Remove from the heat.

Fill 12 of the crespelle with equal parts of the seafood filling, roll and place in prepared pan. Top with some of the tomato cream sauce and bake for about 10 minutes or until heated through. Serve immediately with extra sauce if desired.

 

 

Yields

6 servings