Crepe Recipe With Bisquick Recipe For Shrimp

SHRIMP CREPES

Steps:

• Spray a 9x12-inch baking dish with cooking spray.
• Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
• Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
• Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
• Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
• Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
• Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.

SHRIMP CREPES

Steps:

• In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. , For filling, in a large skillet, melt butter over medium heat. Add broccoli, onions, 1 teaspoon garlic, 1/8 teaspoon Worcestershire sauce, salt and pepper. Cook and stir for 7-9 minutes or until broccoli is crisp-tender. Remove mixture from the pan and set aside. Add the shrimp, wine or broth, and remaining garlic and Worcestershire sauce to the pan. Saute until shrimp turn pink, about 4 minutes. Return broccoli mixture to skillet., Spoon filling down center of crepes; roll. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Meanwhile, prepare Bearnaise sauce according to package directions. Serve with crepes.

BISQUICK CREPES

Steps:

• Prepare the crepe batter:.
• Beat the eggs with a hand whisk in a large bowl just until they are just mixed enough to have a uniform yellow color.
• Alternate adding the milk and the Bisquick while whisking in between to keep batter smooth without clumping.
• Melt the butter and add it while whisking.
• Chill the batter by placing it in the freezer for up to 15 minutes (while preparing filling) or chill it in the refrigerator for up to 2 days.
• Prepare the filling:.
• In a separate bowl, add the cream cheese and the sugar.
• Beat the mixture until the sugar is absorbed.
• Add the vanilla extract.
• Beat generously at high speed for about 2 minutes. The mixture will not become fluffy, but will become easily spreadable.
• Cook the crepes:.
• Remove the crepe batter from the freezer or refrigerator and whisk it lightly to remix any ingredients that may have separated.
• Use an 8 inch pan to ensure crepe is not too large to flip in one piece. Heat the pan to about 300 - 350 degrees. Have the burner set below medium - about medium-low. Spray the pan lightly with non-stick spray before cooking each creepe.
• Use a ladle and add about 1/4 cup of batter to the center of the pan. That should be about 1/2 ladle full.
• Swirl the batter around the pan so that it spreads to the sides of the pan and ends up being spread evenly across bottom of pan.
• Cook uncovered until the top center of the crepe no longer appears wet. That should be about 1 minute.
• Use a spatula to separate the edges of the crepe from the pan. Then slip the spatula under the crepe and flip it. Cook it for about another 20 seconds then remove crepe.
• Spray the pan with non-stick spray for next crepe and cook the next crepe.
• Fill and fold the crepe:.
• Place the filling in a strip about 1 inch to 2 inches wide down the center of the crepe.
• Fold the first side to the center over the filling and then fold the second side over the first fold toward the center.
• Flip the crepe over so that its own weight holds the folds closed.

SAVORY SHRIMP CREPES

Steps:

• Thaw shrimp as directed on bag.
• Heat oven to 375. Spray 13x9-inch (3 quart) glass baking dish. In medium bowl, beat eggs and 2/3 cup flour with electric mixer on medium speed until well blended. Slowly beat in 1 cup milk until smooth.
• Heat 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into center of skillet, then tilt skillet so batter evenly coats bottom. Cook 45 to 60 seconds or until top appears dry; turn crepe and cook 15 to 20 seconds longer. Remove from skillet, stack crepes on plate. Stir batter in bowl occasionally during cooking. Repeat with remaining batter making about 11 more crepes.
• In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until mushrooms are lightly browned. Drain; set aside.
• In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add 1/3 cup flour; cook, stirring constantly, until bubbly and smooth. Gradually stir in 2 cups milk, cooking and stirring until mixture boils. Boil and stir 1 minute. Reduce heat to low. Stir in dill, salt, pepper, thawed shrimp and 2 cups of the cooked mushrooms. Cook 2 to 3 minutes, stirring occasionally, until shrimp are thoroughly heated.
• Place 1/3 cup shrimp mixture on each crepe; roll up and place in baking dish.
• Cover tightly with foil; bake 20 minutes. Uncover; bake 5 minutes longer. Reheat remaining mushrooms over low heat 2 minutes. Serve crepes topped with mushrooms and if desired, garnished with fresh dill sprigs.

BISQUICK® SUBSTITUTE

Steps:

• Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated. Cut butter into flour mixture using a pastry cutter until evenly combined.

CREPES FROM BISQUICK RECIPE - (4.3/5)

Steps:

• In a medium bowl beat together Bisquick, milk, and eggs with a whisk until it is smooth. Heat crepe pan or 7-8 inch fry pan over medium heat until a few drops of water sprinkled on the pan sizzle and bounce. Grease pan lightly. Pour about 1/4 cup batter into a pan, tilting to spread it evenly until the batter covers the bottom. Cook until golden brown. Gently loosen edge and flip. Cook until it is set. Remove. Repeat with all the batter. Makes 6 crepes. Stack between towels or wax paper as they are cooked. Fill with filling or cool, wrap and refrigerate up to 2 days. These also freeze well. CHOCOLATE SAUCE: Put the chocolate, cream, butter, cinnamon and ginger into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until the chocolate has melted and the mixture has blended together. Keep warm.

FRENCH CREPES SUZETTE

Steps:

• Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.
• Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.
• Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.