Cauliflower Mornay Crepes Food
COD, CAULIFLOWER & CHORIZO MORNAY
A comforting fish bake with a buttery cheese sauce that will warm you up on the coldest of evenings
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and blanch the cauliflower for 3-4 mins until al dente. Drain and set aside.
- Heat a non-stick frying pan and cook the chorizo for a couple of mins to brown, then remove from the pan with a slotted spoon, leaving the oil behind. Melt the butter in the pan, then add the flour to make a roux. Pour in the milk gradually, whisking constantly, until smooth. Add the Gruyère, stir until melted, then season.
- Put the cauliflower in a baking dish (or divide between individual dishes) with the chorizo and cod. Spoon over the cheese sauce and sprinkle with the breadcrumbs and parsley. Bake for 30-40 mins until the top is golden.
Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.6 milligram of sodium
CAULIFLOWER MORNAY CREPES
Oh so good! I made these when my kids were little. Believe it or not they loved them. Again compliments of Crepe Cookery, 1976.
Provided by PaulaG
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Steam cauliflower until tender; drain thoroughly.
- Melt 2 Tbsp.
- butter; stir in flour until smooth.
- Add cream, milk and salt to roux and cook over low heat, stirring until thickened.
- Combine the cauliflower with cream sauce.
- Fill crepes; fold in half and place in shallow baking pan.
- Melt remaining tablespoon of butter and mix with bread crumbs and cheese.
- Sprinkle over crepes.
- Cook in oven about 15 to 20 minutes.
SEAFOOD MORNAY - GOOD CREPE FILLER
A very moreish mornay! This is a great filler for crepes. Just add cheese on top of the crepes and bake in the oven. It is also great to have on top of rice. Easy to make and not too time consuming. Hope you enjoy it.
Provided by ozzygirl
Categories Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak (or defrost) the scallops in the milk for an hour. Then remove scallops from the milk and save the milk for your mornay.
- Chop up the fish, prawn flesh, scallops and shallots.
- Using oil pan fry the fish, remove and set aside, the prawns, remove and set aside, the scallops, remove and set aside and the shallots.
- In a separate pan, to make the mornay sauce, add butter and melt, stir in about 4-5 tablespoons of flour and mix into a paste. Slowly add the milk mixing as you go.
- Continue to stir until heating towards a boil and start adding the cheese to thicken.
- Add white wine, continue stirring and add the shallots and the cooked seafood. Stir through to blend the flavours.
- Add salt & pepper to taste.
- Serve over cooked steamed rice.
Nutrition Facts : Calories 269.3, Fat 13.1, SaturatedFat 7.9, Cholesterol 108.6, Sodium 544.4, Carbohydrate 13.9, Fiber 0.1, Sugar 0.3, Protein 21.8
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