Scott and Kath Sheedy from the Phoenix Restaurant share a recipe for Stuffed Crepes with Coconut Curry Sauce with Roasted Pepper Jam.
Crab and Corn Crepes on a Coconut Curry Sauce with Roasted Pepper Jam
Crepes:
1 C All Purpose Flour
2 Eggs
1/2 C Milk
1/2 C Water
1/4 tsp Salt
2 Tbsp Melted Butter
Mix all ingredients thoroughly- let rest for 20 minutes before making Crepes
Filling:
1 Lb of lump crab meat
1 Cup Sweet Corn
1/3 Cup Roasted Red Peppers-diced
2/3 Cup Heavy Cream
1/4 tsp Old Bay Seasoning or to taste
Combine and simmer for 5 min till bubbly
Curry Sauce:
1 Can Coconut Milk (12 oz)
2 Tbsp Sugar
1/2 Cup Heavy Cream
2 Tbsp Curry Powder
Simmer for 5 minutes till smooth
1- 14 oz can or jar of Roasted Red Peppers
1 cup of Sugar
1 Cup of Water
1 Cup of Red Wine Vinegar
Boil till reduced by half add additional 1/4 cup water and 1/4 cup vinegar boil til thickened again and cool.
The Phoenix Restaurant, known as the Columbia Hotel in the 1800s and the Phoenix Hotel and Grill in the 1940s, is now owned by Tony Russo. Tony and his crew strive to give customers a dining experience featuring fresh, local dishes.
Visit the Phoenix Restaurant at 300 4th Avenue in Altoona, give them a call at 814-201-2363, or check out their website for more information.
