SHRIMP CREPES
Several years ago, I came up this recipe when I was experimenting with my new crepe maker. It was a hit with the whole family and now appears on many special-occasion menus. -Donna Bartlett, Reno, Nevada
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 45m
Yield 8 servings (16 crepes).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 238 calories, Fat 9g fat (5g saturated fat), Cholesterol 208mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
SAVORY SHRIMP CREPES
Make and share this Savory Shrimp Crepes recipe from Food.com.
Provided by carolinafan
Categories Savory
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 370.1, Fat 19.9, SaturatedFat 11.1, Cholesterol 240.2, Sodium 556.2, Carbohydrate 24.9, Fiber 1.4, Sugar 1.5, Protein 23.4
CITRUS SHRIMP CREPE FILLING
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 1/4 pounds shrimp (peeled and halved lengthwise) in 2 tablespoons butter with 1 strip lemon zest, 2 tarragon sprigs and salt and pepper until the shrimp turn pink, 3 to 4 minutes. Add a squeeze of lemon juice and 1/2 cup white wine and simmer 1 minute. Remove from the heat; add 4 tablespoons chopped cold butter and some parsley.
FRENCH CREPES
A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.
Provided by CYBERCHEF
Categories Breakfast and Brunch Crepes Sweet
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 g
SHRIMP CREPES
Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster.
Provided by impellizzeri kitchen
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h30m
Yield 10
Number Of Ingredients 18
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.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 19.5 g, Cholesterol 228.9 mg, Fat 9.8 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 3.7 g, Sodium 427.3 mg, Sugar 3.1 g
CRAB AND SHRIMP CREPES WITH MORNAY SAUCE
This is an elegant dish. The first time I made them, my husband thought I picked them up from a restaurant. Was he ever surprised! This would make a nice romantic dinner with candlelight! The recipe seems long but it includes a recipe for the filling, the Mornay Sauce, and crepes themselves.
Provided by Dawn399
Categories Crab
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Make crepes---------.
- Combine all ingredients (except for cooking oil) for crepes in a bowl and blend with a whisk until smooth.
- Cover batter and set aside for 30 minutes.
- Heat cooking oil in pan.
- Add 2 tablespoons of batter and cook until lightly browned on bottom side (about 1 1/2 minutes).
- Turn and cook other side.
- Repeat with remaining batter.
- Place crepes between pieces of waxed paper to keep from sticking together.
- Set aside.
- Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees.
- For Mornay sauce-----------.
- In a small saucepan, melt butter and blend in Flour.
- Stir in milk.
- Cook, stirring constantly, until sauce thickens.
- Add cheese and blend well.
- Add egg yolk mixture and blend well.
- Season with salt and pepper and remove from heat.
- For Crepe mixture----------.
- Butter a large shallow baking dish.
- In a skillet melt 4 tablespoons of butter and sauté onions and mushrooms until tender.
- Stir in seafood.
- Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper.
- Stir together until heated through.
- Spoon 2 tablespoons of mixture into middle of crepe and roll up.
- Place seam side down in buttered baking dish.
- Repeat with remaining crepes.
- Top with remaining sauce and Parmesan cheese.
- Bake for 15 minutes until sauce is warm and bubbly.
Nutrition Facts : Calories 479.5, Fat 34.3, SaturatedFat 18.4, Cholesterol 169.4, Sodium 671.9, Carbohydrate 29.1, Fiber 1.4, Sugar 1.8, Protein 15.1
FRENCH CREPES
Provided by Florence Fabricant
Categories weekday, dessert
Time 2h25m
Yield About 12 six-inch crepes
Number Of Ingredients 7
Steps:
- Mix the flour and salt. Beat eggs and milk just until well blended. Stir into flour mixture until smooth. Stir in butter. Set aside for at least one-half hour and up to two hours. (Batter may also be kept overnight but may have to be thinned with a little milk before using. It should be just a little thicker than heavy cream.)
- Heat a six- to seven-inch crepe pan. (See note.)
- Spoon a small amount of batter into the pan, tipping the pan so the batter just coats the entire bottom.
- Cook about two minutes, until the underside is golden, flip over and cook the second side about 30 seconds, until lightly browned. Stack finished crepes on a plate and repeat with remaining batter.
- Spread a spoonful of preserves on each crepe, roll the crepes or fold them in quarters and warm in the oven before serving. Tops of filled crepes may be dusted with confectioners' sugar and if the crepes are placed under the broiler very briefly the sugar will caramelize.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 44 milligrams, Sugar 1 gram, TransFat 0 grams
SEAFOOD CREPES BEARNAISE
"This family favorite is a great treat on chilly nights. It's warming and has so much flavor in every bite. I like to serve it with a tossed salad and rolls." Kristy Barnes-Armstrong - Marysville, Washington
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 10-in. nonstick skillet over medium heat; pour 1/4 cup 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., Prepare bearnaise sauce according to package directions. Meanwhile, in a large skillet, cook scallops in butter over medium heat for 3-4 minutes or until scallops are firm and opaque. Add the shrimp, crabmeat and bearnaise sauce; heat through. Set aside 1/2 cup filling., Spread 1/3 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Place in a greased 13x9-in. baking dish. Spoon reserved filling over top; sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 637 calories, Fat 40g fat (25g saturated fat), Cholesterol 320mg cholesterol, Sodium 1059mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 1g fiber), Protein 36g protein.
BASIC CREPES
Basic Crepes Recipe
Categories Dairy Breakfast Brunch Dessert Bastille Day Pan-Fry Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8
Number Of Ingredients 5
Steps:
- Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
- If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
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