Delicate crepes, filled with crab meat, bay scallops and shrimp, mixed with shallots, garlic, onion, celery, red bell peppers, and cheese with a saffron cream sauce For the seafood filling:<\/strong><\/p>\n For the saffron cream sauce:<\/strong><\/p>\n Topping: <\/strong><\/p>\n Combine the eggs, flour, salt<\/strong> and milk.<\/strong> Beat until smooth. Let stand 30 minutes.<\/p>\n Heat a 10-inch, nonstick saut\u00e9 pan over medium heat. Brush with some of the butter<\/strong> and pour in a scant \u00bc cup of the batter.<\/strong> Rotate the pan to spread the batter<\/strong> to the edges and cook until top is dry. Remove to a wire rack, brush pan with some more melted butter<\/strong> and continue until all batter<\/strong> is used. Stack pasta sheets,<\/strong> placing pieces of wax paper in between each sheet. (These may be made ahead and refrigerated for 2 days or frozen for up to 1 month.)<\/p>\n For the seafood: <\/strong><\/p>\n Melt the butter<\/strong> in a large skillet over medium-high heat. Add the mushrooms<\/strong> and saut\u00e9 until golden brown, about 5 minutes. Add the shallots, red bell pepper,<\/strong> and celery. <\/strong>Saut\u00e9 until softened. Add the garlic<\/strong> and saut\u00e9 for 15-30 seconds. Add the\u00a0scallops<\/strong> and shrimp.<\/strong> Saut\u00e9 until shrimp<\/strong> just turn pink. Gently stir in crab meat, cheese, salt<\/strong> and pepper.<\/strong> Remove from heat and set aside.<\/p>\n Prepare saffron and make a roux:<\/strong><\/p>\n Put the warm water <\/strong>in a small bowl and crumble the saffron<\/strong> into it. Set aside to infuse. Meanwhile, melt the butter<\/strong> on medium heat. Add the onions<\/strong> and salt<\/strong> and saut\u00e9 until translucent. Add the garlic<\/strong> and continue cooking until it is just fragrant, 20 to 30 seconds. Whisking constantly, add the flour<\/strong> to make a roux.<\/strong> Cook over medium heat until you can see the garlic<\/strong> bits in the roux<\/strong> getting toasty and the whole thing developing a golden hue, for about 3 minutes.<\/p>\n Finish the sauce:<\/strong><\/p>\n When your roux<\/strong> is lightly golden, add the milk<\/strong> in a thin stream, whisking constantly. Next, add the white wine<\/strong> and the saffron-infused water.<\/strong> Keep whisking, the sauce<\/strong> will thicken and smooth. Once it does, remove it from the heat and stir in the cream.<\/strong> Taste and adjust salt<\/strong> if necessary and whisk in chili powder<\/strong> (optional). If the texture is too rich, stir in a bit more milk,<\/strong> a little at a time.<\/p>\n Whisk in the cheese, salt, pepper<\/strong> and nutmeg.<\/strong> Remove from heat and fold half of cream sauce<\/strong> into the seafood filling.<\/strong><\/p>\n To assemble the cannelloni: <\/strong><\/p>\n Preheat oven to 350\u00b0F. Spray a 9-by-13-inch baking dish with nonstick cooking spray<\/strong>. Spoon about one cup of the coulis<\/strong> in the bottom of the baking dish. Spread about \u00bd cup of the seafood filling<\/strong> down the center of each crepe,<\/strong> roll up and arrange on top of tomato coulis<\/strong>. Repeat with remaining crepes<\/strong> and filling.<\/strong> Spread pasta<\/strong> with remaining b\u00e9chamel sauce. <\/strong>Sprinkle with Parmesan cheese<\/strong> and parsley.<\/strong> Bake, uncovered, for about 30 minutes, until hot and bubbly.<\/p>\n Serve:<\/strong><\/p>\n Serve with rice pilaf<\/strong> and steamed asparagus.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Adapted from many Delicate crepes, filled with crab meat, bay scallops and shrimp, mixed with shallots, garlic, onion, celery, red bell peppers, and cheese with a saffron cream sauce For the crepes: 2large eggs, at room temperature 1cups AP flour, spooned into measuring cup and leveled off 1pinch of salt 1\u00bccups milk, or more as needed 2TBS melted butter, for brushing the saut\u00e9 pan For the seafood filling: 2TBS unsalted butter 8oz fresh mushrooms, sliced 1-2shallots, minced 1stalk…<\/p>\n
\nFor the crepes:<\/strong><\/p>\n\n
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\nFor the pasta: <\/strong><\/p>\n