Dessert Crepes Recipe Recipe For Eggplant Recipe For Shrimp

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SHRIMP CREPES



Shrimp Crepes image

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

cooking spray
1 ½ cups milk
3 eggs
1 ¼ cups all-purpose flour
¼ teaspoon salt
1 ½ cups water
¼ cup all-purpose flour
¼ teaspoon salt
2 tablespoons butter
4 cloves garlic, minced
2 pounds shrimp, peeled and deveined
8 ounces lobster meat
1 tablespoon lemon juice
1 pinch cayenne pepper
¼ cup grated Parmesan cheese
1 cup milk
2 tablespoons mayonnaise
1 tablespoon all-purpose flour

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

DESSERT CREPES



Dessert Crepes image

Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.

Provided by ANN57

Categories     Breakfast and Brunch     Crepes     Sweet

Time 20m

Yield 8

Number Of Ingredients 6

4 eggs, lightly beaten
1 ⅓ cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
½ teaspoon salt

Steps:

  • In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
  • Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 17.2 g, Cholesterol 111.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 234.5 mg, Sugar 5.3 g

EGGPLANT CREPES RECIPE - (4/5)



Eggplant Crepes Recipe - (4/5) image

Provided by s_curtis444

Number Of Ingredients 6

2 eggplants (8-9" long), cut into 18 (1/4" thick) slices
1 pkg. frozen chopped spinach, thawed & squeezed dry
1 c. ricotta cheese
1/2 c. grated parm. cheese
1 1/4 c. shredded Gruyere cheese
tomato sauce

Steps:

  • Preheat oven to 425. Arrange eggplant slices on nonstick baking sheets in single layer. Spray both sides of eggplant slices w/ cooking spray. Bake eggplant 10 mins.; turn and bake 5-10 mins. or till tender. Cool. Reduce oven temp. to 350. Combine spinach, ricotta and parm. cheese; mix well. Spray 13 x 9 baking pan w/ cooking spray. Spread spinach mixture evenly on eggplant slices; roll up slices. Place rolls, seam-side down, in prepared pan. Cover dish w/ foil; bake 25 mins. Remove foil; sprinkle rolls w/ Gruyere cheese. Bake, uncovered, 5 mins. or till cheese is melted. Serve w/ tomato sauce.

EGGPLANT, CRABMEAT AND SHRIMP CASSEROLE



Eggplant, Crabmeat and Shrimp Casserole image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 20

2 eggplants
1 tablespoon salt
1 medium onion, diced
1 bell pepper, diced
1/2 cup diced celery
2 large cloves garlic, minced
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed
1 tablespoon Worcestershire sauce
1 tablespoon Lea and Perrins, green label
1/4 teaspoon Creole seasoning
1/2 teaspoon hot pepper sauce
1 sleeve crackers, crushed for crumbs
1/4 cup grated Parmesan cheese
Salt and cayenne pepper, to taste
3 eggs, beaten
1 pound lump crabmeat
1/2 pound boiled or steamed shrimp, peeled (substitute: 6 ounce can, drained)
Seasoned bread crumbs, for topping
2 tablespoons butter, melted

Steps:

  • Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.

ITALIAN EGGPLANT (AUBERGINE) CREPES



Italian Eggplant (Aubergine) Crepes image

Delicious Italian/ Mediterranean-style eggplant rollups filled with a mixture of Ricotta cheese and spinach and topped with tomato sauce. The thinly sliced eggplant itself forms a crepe as opposed to the French batter crepes we are usually familiar with.

Provided by Steve P.

Categories     Cheese

Time 2h

Yield 6 serving(s)

Number Of Ingredients 25

1 medium eggplant
1/4 cup seasoned flour
olive oil
1/4 freshly grated parmesan cheese or 1/4 romano cheese
1 cup ricotta cheese
2 whole eggs
1 garlic clove
1/2 teaspoon salt
1/8 teaspoon pepper
1 (10 ounce) package frozen spinach, defrosted and well drained
grated parmesan cheese or romano cheese
1 small carrot, scraped
1 stalk celery
1 small onion
1/4 medium green pepper
1/4 medium red pepper
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon basil, crushed
1/2 teaspoon oregano, crushed
1/8 teaspoon thyme, crushed
1/2 teaspoon sugar
2 cups whole canned tomatoes, undrained
1/3 cup tomato puree
2 tablespoons dry red wine

Steps:

  • Cut eggplant lengthwise into thin slices.
  • Sprinkle each side lightly with salt.
  • Place in a colander weighted with a heavy plate and let stand one hour.
  • Dip each slice on both sides in seasoned flour.
  • Sauté lightly on both sides until golden.
  • Add oil as needed.
  • Keep warm.
  • Mean while grate parmesan or romano cheese in food processor with steel blade.
  • Combine with ricotta, eggs, garlic, salt and pepper.
  • Add spinach and blend.
  • Place several tablespoons of spinach mixture in center of crepe.
  • Roll up and place seam sides down in a 13x9 inch baking pan.
  • Top with tomato sauce.
  • Sprinkle with grated cheese and bake in a preheated 375°F oven for 15 minutes or until hot and bubbling.
  • To prepare tomato sauce for eggplant crepes: Place vegetables in a food processor with steel blade.
  • Process until finely chopped.
  • In large saucepan, sauté vegetables in olive oil with garlic, basil, oregano and thyme until tender.
  • Add remaining ingredients and simmer 20 minutes.
  • Transfer to food processor or blender and process until smooth.
  • Pour over eggplant crepes before heating in oven.
  • Makes 2+1/2 cups sauce.
  • Notes: When I'm in a hurry I will use one of the good home style Italian sauces with peppers and vegetables on the grocery shelf like Aunt Millie's or Classico, instead of making this sauce.

DESSERT CREPES



Dessert Crepes image

I really love crepes! This is an easy recipe that can make anyone look like a professional crepe maker! I hope you enjoy this as much as we do!!!!

Provided by kittycatmom

Categories     Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted (no substitutions please!!!)
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt
1 teaspoon vanilla (optional)
1/4-1/2 teaspoon cinnamon (optional)

Steps:

  • In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth.
  • Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Nutrition Facts : Calories 156.3, Fat 6.9, SaturatedFat 3.6, Cholesterol 106.3, Sodium 226.5, Carbohydrate 17.1, Fiber 0.4, Sugar 3.3, Protein 6.1

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET



Ragin' Cajun Eggplant and Shrimp Skillet image

We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. -Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

1 medium eggplant, peeled and cut into 1/2-inch cubes
3 tablespoons olive oil
2 celery ribs, diced
1 medium onion, diced
1 small green pepper, seeded and diced
3 plum tomatoes, diced
1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
12 ounces uncooked shell-on shrimp (31-40 per pound), peeled and deveined
1/2 cup seasoned bread crumbs
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 641mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.

EGGPLANT (AUBERGINE) " CREPES" WITH SPINACH FILLING



Eggplant (Aubergine)

I must admit, I've never tried this. But the picture in the magazine (something at the doctor's office) looked absolutely delicious. My grandfather loved eggplant, but nobody else in the family did. I thought I'd at least give this a try in the summer when the eggplants and fresh spinach come in. I wish now I'd ripped out the picture for reference. So, if you give this a try, let me know how it turns out!

Provided by Redneck Epicurean

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb eggplant
oil
8 teaspoons dried basil
salt & pepper, to taste
1 (26 ounce) jar marinara sauce
6 ounces fresh Baby Spinach
1 tablespoon water
15 ounces ricotta cheese
1/2 cup Italian cheese blend, plus
8 tablespoons Italian cheese blend, divided

Steps:

  • Heat the broiler. Peel and cut the eggplant into eight 1/4-inch slices. Brush each slice with oil and sprinkle with 1 teaspoons basil, salt, and pepper. Broil 5 minutes.
  • Heat the oven to 400 degrees.
  • In a microwave-safe bowl, combine washed spinach and the water. Cook 3 minutes or until wilted. Rinse with very cold water and drain very well. Mix with ricotta cheese and the 1/2 cup Italian blend cheese.
  • Spread 1 cup of the marinara sauce in the bottom of a 9x13 baking dish. Roll 1/4 cup of mixture up jelly-roll style in each slice and place on top of the marinara. Pour on the remaining sauce and sprinkle with 1 tablespoons of the Italian cheese on each. Cover and bake 10 minutes. Remove cover and bake 3 minutes more to brown.

STUFFED EGGPLANT WITH SHRIMP AND BASIL



Stuffed Eggplant with Shrimp and Basil image

Basil and shrimp stuffed eggplant is out of this world! Beautiful flavor. Serve as a filling main dish accompanied by orzo and a green salad.

Provided by TRUCKERDOO

Categories     Seafood     Shellfish     Shrimp

Time 1h15m

Yield 2

Number Of Ingredients 9

1 eggplant, halved lengthwise
½ cup olive oil, divided
salt and pepper to taste
8 medium shrimp - peeled, deveined and chopped
⅛ cup chopped fresh basil
2 cloves garlic, chopped
½ cup white wine
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
  • Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
  • Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  • Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts : Calories 923.9 calories, Carbohydrate 59.1 g, Cholesterol 53.7 mg, Fat 63.5 g, Fiber 11.3 g, Protein 22.6 g, SaturatedFat 11.1 g, Sodium 2380.3 mg, Sugar 9.2 g

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