Spinach Crepes Ripieno with Shrimps, Scallops, Scungili, Mussels and Clams in a Béchamel Sauce
by Executive Chef Raul Dominguez
of Epiphany

Ingredients for Crepes:
2 cups of milk
1 egg
3 tablespoons of flour
3/8 cup pureed spinach
1 teaspoon of olive oil
sugar, salt and
pepper t.t.

Ingredients for Filling:
12 small to medium shrimps
16 littleneck clams,
16 PEI mussels
12 ounces of scallops,
12 ounces of scungili (conch)
1 teaspoon nutmeg
1 quart of milk
4 ounces of butter
1/2 cup of flour
salt and pepper t.t.

Preparation for
Spinach Crepes:
Mix all ingredients except for the pureed spinach and olive oil.
Then add spinach.Strain the mixture.Add 1 teaspoon of olive oil.In a non stick sauté pan, put 3 tablespoons of mixture.
Be sure that the sauté pan is medium heat.Cook for 30 - 45
seconds on each side.

Preparation for the Seafood Filling and Béchamel Sauce:
Sauté seafood with sherry wine and shallots. Add milk then nutmeg. Reduce for five minutes or until seafood is cooked as desired. In a separate pan, melt butter then add 1/2 cup of flour.
Mix well for 3 minutes or so then pour this mixture into the seafood mixture. Remove clams and mussels from shells except for one of each for each serving.
Fold seafood into crepes and serve.

When Angela Condello opened her restaurant, Epiphany, for her it was exactly that. The decision to create her own restaurant gave Angela the opportunity to cultivate her own vision. An appreciation for fine food and fine wine came naturally to her having grown up in her father’s large gourmet market. Condello’s success, no doubt, is her desire to create a perfect balance, boasting not only the typical Italian menu but also a selection of uniquely independent dishes and an international wine list worthy of her expertise, featuring a vast array of Italian varietals. Angela’s love and passions are clearly apparent in Epiphany and are representative of her own charming personality and her accomplishments are marked by the perfection she strives for.
Raul Dominguez brings an eclectic mix of cultures to his position as Executive Chef at this fine Glen Cove eatery. He chose to leave his native country, Ecuador, after finishing culinary school in pursuit of a better life. Dominguez began anew in America with a strong work ethic leading him to restaurants in Manhattan. Here he had the opportunity to learn from some of the top French and Italian chefs, whom he calls his greatest influences. It is evident that Italian cuisine is his expertise for he is never without shallots or Parmesan cheese.
At Epiphany, however, Dominguez is able to infuse the primarily Italian menu with hints of French influences from his training, and the South American tastes of his youth, to create a mix of traditional dishes and exotic fare.

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