Orangeseafoodcrepes Recipes

SEAFOOD CREPES

Steps:

• For crepes;.
• Whisk dry ingredients together. Mix in eggs, milk and butter. With a hand beater mix until smooth.
• In an 8" skillet or crepe pan, lightly brush with butter, heat until bubbly on medium heat, pour a scant 1/4 cup batter and, swirl it around to coat the pan. Cook until top is dry and bottom is light brown. Flip and cook the other side. Stack on top of each other and keep warm. * tip*You can easily do the crepes ahead and stack them with waxed paper between each one, refrigerate for up to 2 days or freeze for up to 3 months.
• Saute the mushrooms and green onion in butter until tender. Put the seafood, 1/2 and 1/2, cream cheese and parsley in the pan, over medium heat, until the cheese has melted. Pour in Sherry.
• In each crepe, place 1/4 cup seafood filling, roll and place in a two baking dishes, 12" x 71/2" x 2", seam side down. Top each pan with the Swiss cheese and place in a 350 degree oven until the crepes are hot, approximately 20 minutes.

ORANGE CREPES

Steps:

• Combine softened cream cheese and orange rind and set aside to blend.
• Combine eggs, flour, salt, and milk. Beat until smooth. Let stand 30 minutes.
• For each crepe - pour ¼ cup batter in hot lightly greased 6 ½ inch skillet. Cook until lightly browned on both sides. Stack crepes between sheets of waxed paper and freeze until you need them.
• You can thaw these in bulk in your oven or a couple at a time in the microwave. I don't freeze them filled but do the filling after they are thawed.
• To make sauce - heat concentrated orange juice in pot and thicken slightly with corn starch. Pour over filled and rolled crepes and then sprinkle one teaspoons orange liqueur on top to serve.

ORANGE-ANISE CREPES

Steps:

• Beat together the eggs, milk, orange juice, anise, and flour until smooth. Refrigerate overnight.
• To cook the crepes, melt a little butter in a heavy skillet over medium heat; brush the butter evenly over the pan. Pour in 1/4 cup of the batter, tilt the pan to distribute the batter evenly. Cook until the batter begins to firm up and bubble, when lightly browned, flip over, and continue cooking until browned on the other side, about 4 minutes total. Repeat with remaining batter. To serve, sprinkle crepes with sugar.

HERBED SEAFOOD CREPES WITH MORNAY SAUCE

Steps:

• To Make Crepes:.
• In a mixing bowl, whisk together flour and salt.
• Add eggs and milk and whisk until smooth. Stir in butter and herbs.
• Batter should be consistency of thin cream. Let stand 30 minutes, then stir before using. Make crepes in a hot crepe pan or light nonstick pan filmed with butter, if needed. Stack crepes on waxed paper and let stand until ready to use, up to 2 hours, or wrap and freeze. Thaw at room temperature until they can be separated without tearing.
• To Make Sauce:.
• In a saucepan, melt butter over medium heat. Whisk in flour and cook briefly. Whisk in milk and stir until smooth and starting to thicken.
• In a small bowl, whisk egg yolk with cream. Spoon a little of the hot sauce into the egg yolk and combine, then stir yolk mixture back into the sauce.
• Season to taste with nutmeg, salt and pepper, then stir in 2 T each Parmesan and Gruyere. Stir in cooked seafood and cook briefly until heated.
• To Assemble:.
• Place one crepe on a heat-proof dinner plate and spoon seafood and sauce down the middle. Roll crepe and reapeat. Spoon a little extra sauce over the crepes and sprinkle with remaining cheeses.
• Repeat.
• Place plates under hot broiler until edges of crepes are starting to brown.
• Serve hot.

ORANGE CREPES

Steps:

• Crepes.
• Using a blender put all dry ingredients in first.
• Turn on a slow speed and add eggs, and then slowly add milk, orange juice, vanilla, and orange zest.
• Turn up the speed and mix well until smooth and no lumps.
• Put a teaspoon of oil in a hot 8" or 9" pan (use medium setting). Let the oil and pan heat.
• Holding the pan above the burner, pour ¼ cup of batter into center of pan as you rotate the pan to evenly spread the batter all around.
• Cook for about 30 seconds until the bottom is browned in a speckled pattern.
• Flip over and brown the other side.
• Roll up in the pan and put on a plate.
• Repeat with the rest of the batter.
• Sauce.
• Mix ½ cup orange juice and 1 tsp of cornstarch in a bowl. Stir.
• Add to pan and heat until thickened, stirring occasionally.
• Pour over top of crepes.
• Optional: Include other fruits and/or whipped cream.