Savory Shrimp Crepes Recipes

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SHRIMP CREPES



Shrimp Crepes image

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

1-1/2 cups milk
4 large eggs
3 tablespoons butter, melted
1 cup all-purpose flour
1-1/2 teaspoons sugar
1/8 teaspoon salt
FILLING:
3 tablespoons butter
4-1/2 cups chopped fresh broccoli
6 green onions, chopped
2 teaspoons minced garlic, divided
1/4 teaspoon Worcestershire sauce, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked shrimp, peeled and deveined
1/4 cup white wine or chicken broth
1 envelope bearnaise sauce

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



Savory Shrimp Crepes image

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

3 eggs
2/3 cup all-purpose flour
1 cup milk
2 tablespoons butter
2 (8 ounce) packages fresh whole mushrooms, thinly sliced
1/4 cup butter
1/3 cup all-purpose flour
2 cups milk
2 tablespoons chopped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) bag frozen cooked deveined peeled small shrimp (about 90)

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

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

SAVORY CREPES FLORENTINE



Savory Crepes Florentine image

This would go well with Basic Whole Wheat French Crepes #102058. This is a nice company dish, easy to prepare, especially if made in stages. Some can even be frozen and just popped in the oven. If you plan to freeze crepes, use only fresh ingredients to start with. This is from Cook Now, Serve Later Cookbook. Enjoy! This recipe makes more sauce than needed so save some out, then add more as desired.

Provided by Sharon123

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 cups ricotta cheese or 1 1/2 cups firm tofu
1 1/2 cups chopped cooked spinach, squeezed dry (about 1 pound fresh)
2 tablespoons finely grated yellow onions, squeezed dry
1 egg, lightly beaten
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg, to taste
4 tablespoons unsalted butter or 4 tablespoons margarine
1/4 cup flour
2 1/2 cups milk
2 cups shredded cheddar cheese (about 8 oz.)
1/4 teaspoon white pepper (optional)
1/8 teaspoon ground mace, to taste
12 seven inch basic french crepes
3 tablespoons grated parmesan cheese (for topping)

Steps:

  • To prepare the filling:.
  • In a large bowl, combine the ricotta or tofu, spinach, onion, egg, salt, black pepper, and nutmeg.
  • To prepare the sauce:.
  • Melt the butter in a heavy medium size saucepan over moderate heat.
  • Add the flour, and cook, stirring constantly, until bubbly-2 to 3 minutes.
  • Slowly blend in the milk and bring to a boil, stirring constantly.
  • Reduce the heat to low and simmer, still stirring, for 3 to 4 minutes or until thickened and smooth.
  • Remove from the heat and stir in the cheese, white pepper, and mace.
  • One at a time, place each crepe with the most attractive side facedown, so that it will be on the outside when rolled.
  • Spoon 3 to 4 tbls.
  • of filling down the center, then fold the sides over.
  • The crepe should be snugly filled, but not so stuffed that the filling spills out at the ends.
  • Preheat the oven to 350*F.
  • Lay the crepes seam side down, just touching one another, in a lightly greased, 13"x9"x2" baking dish.
  • Pour the sauce over all; top with the Parmesan cheese.
  • At this point, the crepes can be stored.
  • refrigerate in the baking dish, tightly covered, for up to 24 hours.
  • (From the refrigerator, preheat the oven to 400*F. Bake, covered, for 15 to 20 minutes. Uncover and proceed baking for 30 to 40 minutes, as stated below) Freeze in the labeled, tightly covered dish for up to 1 month at 0*F (From freezer,Preheat the oven to 400*F. Do not thaw the crepes. Bake, uncovered, for 1 to 1 1/4 hours or until the crepes are heated through and the sauce is simmering. Brown and serve as states below).
  • Bake the crepes, uncovered, for 30 to 40 minutes or until the sauce is bubbling.
  • run them under the broiler until browned-2 to 3 minutes.
  • Accompany with a salad of sliced tomatoes and red onions with a creamy vinaigrette.
  • Enjoy!
  • Serves 6.

SEAFOOD CREPES



Seafood Crepes image

Europeans enjoy their meals over an extended time period. Do just that with these French-influenced crepes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 15

2/3 cup Gold Medal™ all-purpose flour
1 cup milk
1 tablespoon vegetable oil
1 teaspoon sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons butter or margarine
1/4 cup chopped fresh mushrooms
4 medium green onions, chopped (1/4 cup)
2/3 cup small cooked shrimp
1 package (6 oz) frozen cooked crabmeat, thawed, drained
1/2 cup half-and-half
2 packages (3 oz each) cream cheese, cubed
1 cup shredded Swiss cheese (4 oz)

Steps:

  • In medium bowl, beat all crepe ingredients with wire whisk or hand beater until smooth. For each crepe, lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom. Cook until light brown; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
  • In 2-quart saucepan, melt butter over medium heat. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender. Stir in shrimp, crabmeat, half-and-half and cream cheese. Cook over medium heat, stirring constantly, until cheese is melted.
  • Spoon about 1/4 cup seafood mixture down center of each crepe; roll up. Place in 11x7-inch (2-quart) glass baking dish. Sprinkle with Swiss cheese.
  • Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through. Sprinkle with remaining 2 tablespoons onions.

Nutrition Facts : Calories 585, Carbohydrate 25 g, Cholesterol 280 mg, Fat 5, Fiber 1 g, Protein 35 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 690 mg

CREAMY SCALLOP CREPES



Creamy Scallop Crepes image

These savory crepes feel so elegant for the holidays. I like to add 1/4 teaspoon of fresh dill weed to the crepe batter before refrigerating. -Doreen Kelly, Hatboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 17

2 large egg whites
1 large egg
1-1/2 cups fat-free milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
FILLING:
1 pound bay scallops
1/2 cup white wine or reduced-sodium chicken broth
1/8 teaspoon white pepper
1 pound sliced fresh mushrooms
4 green onions, sliced
2 tablespoons butter
1/4 cup all-purpose flour
2/3 cup fat-free evaporated milk
1/2 cup shredded reduced-fat Swiss cheese
Sliced green onions, optional

Steps:

  • In a small bowl, beat the egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Brush an 8-in. nonstick skillet lightly with melted butter; heat. Stir crepe batter; pour 2 tablespoons into 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, brushing skillet with melted butter as needed. When cool, stack crepes with waxed paper or paper towels in between. , In a large nonstick skillet, bring the scallops, wine and pepper to a boil. Reduce heat; simmer until scallops are firm and opaque, 3-4 minutes. Drain, reserving cooking liquid; set liquid and scallops aside., In the same skillet, saute mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in cheese and scallops., Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° until heated through, 12-15 minutes.

Nutrition Facts : Calories 331 calories, Fat 10g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 641mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic exchanges

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BEST SAVORY SHRIMP CREPES RECIPES FROM ACROSS THE WEB
Top 1 savory shrimp crepes recipes from across the webThe most viewed savory shrimp crepes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine. Top Tags. winter keto low carb vegetarian vegan chicken low sodium low fat nut free gluten free healthy quick 30 minute comfort food easy beef shellfish chicken fish eggs pork …
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