Perfect Pairings: Simi, Chardonnay, 2008, Sonoma County, California, 536536

Shrimp Crepes with a White Wine Cream Sauce

crepes

6 large eggs
2 cups milk
2 cups beer (style to your taste)
5 tablespoons unsalted butter, melted
3 and one half cups flour
Salt

Extra butter for cooking the crepe

1. Whisk the eggs and then whisk in the milk, beer and melted butter. Combine flour and salt and whisk until smooth. Cover and let the batter set overnight in the refridgerator.

2. Melt butter on a non-stick pan and pour two thirds of a cup of the batter into a heated pan, tilting the pan in a circular motion to form a thin crepe. When golden, about 1-2 minutes, carefully slip a spatula under the crepe and flip to other side for about 1 minute. Repeat with remaining batter and cover crepes with a towel to keep warm. * We used a non-stick pan and the crepes were easier to handle without melting the butter in the pan.

shrimp with white wine cream sauce

1 pound shrimp, peeled and cleaned, chop half of the shrimp and leave the rest save whole
1 quart heavy cream
2 cups medium dry white wine
8 ounces mushrooms, your choice, sliced
2 whole shallots, finely chopped
3 garlic cloves, crushed
3 tablespoons butter, use for sautéing
White pepper
Salt
Fresh cilantro, chopped

1. Melt butter on pan and saute the mushrooms, shallots and garlic and chopped shrimp. Remove. Then saute the whole shrimp in same pan. Set aside to place on top of the crepe. Pour cream, wine, white pepper and salt in same pan and heat and simmer until condensed and slightly thickened about 1 hour, stirring occasionally.

2. Combine the chopped shrimp, mushrooms and shallots in the cream wine sauce.

3. Ladle into a crepe, roll, with put more cream sauce on top. Place some whole shrimp and fresh cilantro on top.







					Shrimp Crepes with a White Wine Cream Sauce crepes 6 large eggs 2 cups milk 2 cups beer (style to your taste) 5 tablespoons unsalted butter, melted 3 and one half cups flour Salt Extra butter for cooking the crepe 1. Whisk the eggs and then whisk in the milk, beer and melted butter. Combine flour and salt and whisk until smooth. Cover and let the batter set overnight in the refridgerator. 2. Melt butter on a non-stick pan and pour two thirds of a cup of the batter into a heated pan, tilting the pan in a circular motion to form a thin crepe. When golden, about 1-2 minutes, carefully slip a spatula under the crepe and flip to other side for about 1 minute. Repeat with remaining batter and cover crepes with a towel to keep warm. * We used a non-stick pan and the crepes were easier to handle without melting the butter in the pan. shrimp with white wine cream sauce 1 pound shrimp, peeled and cleaned, chop half of the shrimp and leave the rest save whole 1 quart heavy cream 2 cups medium dry white wine 8 ounces mushrooms, your choice, sliced 2 whole shallots, finely chopped 3 garlic cloves, crushed 3 tablespoons butter, use for sautéing White pepper Salt Fresh cilantro, chopped 1. Melt butter on pan and saute the mushrooms, shallots and garlic and chopped shrimp. Remove. Then saute the whole shrimp in same pan. Set aside to place on top of the crepe. Pour cream, wine, white pepper and salt in same pan and heat and simmer until condensed and slightly thickened about 1 hour, stirring occasionally. 2. Combine the chopped shrimp, mushrooms and shallots in the cream wine sauce. 3. Ladle into a crepe, roll, with put more cream sauce on top. Place some whole shrimp and fresh cilantro on top.



	Simi Chardonnay • 2008 • Sonoma County, California • 536536 Grape: Chardonnay appearance - bright, clear color : pale yellow aroma - fragrant flavors (smell + taste) sweetness - semi-sweet acidity - round oak - vanilla, butter, caramel, butterscotch fruit - pear, apricot earth - clove, mineral, yeast body - medium-full additional notes - surprisingly sweet and oaky, fruit was tropical and ripe, with overtones of spice, serve slightly chilled, opens up as it warms.				• "Why Oak?" Throughout history wine has been stored in many types of containers. The ancient Greeks and Romans used terra cotta amphora. But these jugs were porous and were often sealed with pine sap giving the wine a very unpleasant taste. Wooden barrels proved perfect and birch, chestnut as well as oak barrels are still used. Wine just seems to have a natural affinity for oak. • The shopping starts in the forest. Some of the great wine houses of France pick the tree. They tell the barrel makers, also known as coopers, what size barrel they want and whether or not to burn it. The coopers will then build a fire in the barrel. This adds that wonderful toasty quality to the wine. But don't think you can run out and buy a French oak barrel. A 150 year old oak tree produces just two barrels at a price of $1000 a piece!