Surprise Runny Allégro Soft ripened Pocket


5 oz (150 g) Allégro Soft ripened cheese, cut into 24 pieces
1 tbsp. (15 mL) butter
1 tbsp. (15 mL) olive oil
1 garlic clove, finely minced
4 tbsps. (60 mL) zucchini, diced
60 shrimps, size 90/130, cooked and shelled
Zest from 1 lemon
2 tbsps. (30 mL) white wine
1 tbsp. (15 mL) finely minced dill
1 tbsp. (15 mL) finely minced chives
½ tsp. (2.5 mL) salt
Crushed pink pepper, to taste
12 thin crêpes, 6 ½” (16 cm) diameter
12 chive stems


Preheat oven to 400°F (200°C). Heat oil and butter in a frying pan and sauté garlic and zucchini over high heat 1-2 minutes. Add shrimps, lemon zest, wine and seasoning and simmer to reduce 1-2 minutes. Remove from heat. In the middle of each crêpe, set a piece of Allégro Soft ripened cheese, some of the mixture with 5 shrimps and top with a second piece of cheese. Fold crêpe into a pocket shape and keep closed with a tooth-pick. Repeat for each crêpe.
Bake 5-8 minutes.

Serve hot or warm, decorated with a chive stem, with a salad.
Preparation Time*: 15 minutes
Cooking Time*: 15 minutes (more or less)
Servings: 12
*Not including preparation and cooking time for the crêpes