Potato And Seafood Crepes Recipes

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SEAFOOD CREPES



Seafood Crepes image

An elegant but easy dish, sure to impress your guests! You can use any seafood, your favorite shellfish, a combination of flavors is good.

Provided by pammyowl

Categories     European

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

6 medium mushrooms, chopped
3 tablespoons green onions, sliced
3 tablespoons butter
3 1/2 cups cooked lobsters, crab, scallops shrimp, chopped into bite sized pieces
8 ounces cream cheese, cut into cubes
1/3 cup half-and-half
3 tablespoons fresh parsley, chopped
2 tablespoons sherry wine (optional)
1 cup swiss cheese, shredded
1/4 cup chopped green onion
16 crepes
crepe
2 1/4 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
3 cups milk
3 eggs
2 tablespoons butter, melted

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.

POTATO CREPES



Potato Crepes image

Make and share this Potato Crepes recipe from Food.com.

Provided by drhousespcatcher

Categories     Breads

Time 1m

Yield 16 crepes, 8 serving(s)

Number Of Ingredients 10

3 egg whites
2 eggs
1 cup skim milk
3/4 cup mashed potatoes
1/4 teaspoon salt (optional)
1/8 teaspoon white pepper
1/8 teaspoon nutmeg, to taste
1/2 cup all-purpose flour
2 tablespoons melted butter
vegetable oil cooking spray

Steps:

  • In blender combine first 7 ingredients. Blend until well combined.
  • Gradually add the flour beating after each addition until smooth. Add butter and mix thoroughly. Let stand in refrigerator at least 1 hour. Stir thoroughly before making crepes.
  • Heat pan over med heat. Spray with the vegetable oil and add about 3 tbsp batter. Tip the pan to coat bottom evenly with batter.
  • Cook the crepe for 1 minute or until the top is no longer wet and the bottom is lightly browned. USE A WIDE SPATULA carefully flip the crepe over. Brown other side. Turn out onto a clean kitchen towel. DO NOT USE TERRY.
  • Repeat until batter is finished. If you are making ahead let them cool on towel. Then stack with a sheet of wax paper between each and refrigerate or freeze them.
  • DO NOT FILL THEM BEFORE REFRIGERATING OR FREEZING.
  • The time is the sitting time in refrigerator.

Nutrition Facts : Calories 108, Fat 4.4, SaturatedFat 2.3, Cholesterol 61.5, Sodium 136.2, Carbohydrate 11.4, Fiber 0.5, Sugar 0.5, Protein 5.4

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