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.

SEAFOOD CREPES BEARNAISE



Seafood Crepes Bearnaise image

"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

1 cup 2% milk
3 large eggs
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/4 teaspoon salt
FILLING:
2 envelopes bearnaise sauce
1/2 pound bay scallops
2 teaspoons butter
1/2 pound cooked small shrimp, peeled, deveined and chopped
1 cup imitation crabmeat
1 cup shredded cheddar cheese

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.

CRAB AND SHRIMP CREPES WITH MORNAY SAUCE



Crab and Shrimp Crepes With Mornay Sauce image

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

4 tablespoons butter or 4 tablespoons margarine
1 medium onion, chopped
1/2 lb mushroom, sliced
2 cups cooked crab (I use imitation crab and scallops) or 2 cups cooked scallops (I use imitation crab and scallops)
1/2 cup grated parmesan cheese (divided)
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
2 tablespoons grated swiss cheese
salt and pepper
1/2 cup half-and-half
1 egg yolk, mixed with the half and half
1 cup milk
1/2 cup water
2 eggs
2 tablespoons melted butter
2 tablespoons cooking oil
1 cup all-purpose flour
1/4 teaspoon salt

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

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

SHRIMP AND SCALLOP CREPES



Shrimp and Scallop Crepes image

These shrimp and scallop crepes are a seafood lover's dream and will make the taste buds happy. Garnish with more sliced green onion if desired.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h10m

Yield 6

Number Of Ingredients 18

2 cups milk
1 cup all-purpose flour
3 large eggs
4 tablespoons melted butter, divided
1 tablespoon butter
6 ounces medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
6 ounces bay scallops
1 teaspoon butter
1 cup sliced mushrooms
½ cup thinly sliced green onions
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk, or more as needed
1 cup chicken broth
⅓ cup grated Swiss cheese
¼ cup dry white wine
1 tablespoon sherry
salt and ground black pepper to taste

Steps:

  • Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.
  • Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
  • Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.
  • Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.
  • Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.
  • Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.
  • Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.
  • Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 29.3 g, Cholesterol 216.3 mg, Fat 25.4 g, Fiber 1 g, Protein 24 g, SaturatedFat 14.9 g, Sodium 591.3 mg, Sugar 6.8 g

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

SEAFOOD CREPES



Seafood Crepes image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 24 crepes

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1 tablespoon sugar
2 cups milk
1 egg
1/3 cup vegetable oil
5 tablespoons butter, melted, plus more for pan
2 cups white wine
1 cup cream
1 tablespoon cornstarch
1/4 cup cold water
1 cup crab
1 cup bay shrimp, chopped
2 eggs, hard-boiled and chopped
2 tablespoons parsley, chopped

Steps:

  • For the crepes:
  • Place the flour and sugar in a medium sized mixing bowl. Slowly whisk in the milk, egg, vegetable oil, and butter. Heat a nonstick pan or crepe pan over moderate heat. Brush the pan lightly with butter.
  • Pour 1/4 cup of the crepe batter into the center of the hot pan and tilt it in all directions. The batter should coat the pan in a light covering. After about 30 seconds, the bottom side of the crepe should be lightly browned and the crepe should be ready to be flipped. Shake the pan in order to release the crepe, then turn it by using a spatula or the flip of your wrist. Cook the crepe for an additional 15 to 20 seconds and turn it out onto a plate. Repeat this process with the remainder of the crepe batter. Use a round 4-inch cookie cutter to cut the crepes into hors d' oeuvre sizes.
  • For the filling:
  • In a small saucepot, bring the white wine to a boil and reduce by half. Add the cream and bring to a boil. Mix the cornstarch together with the cold water and whisk it into the cream and wine mixture until thickened. Let cool. In a large mixing bowl, place the crab, shrimp, and chopped egg and toss together lightly. Fold in the thickened cream mixture and season, to taste, with salt and pepper. Add the parsley.
  • To assemble:
  • Place a heaping tablespoon of the seafood filling in the upper left hand side of a crepe. Fold the crepe in half and then fold it in half again. Continue this process until all the crepes are filled, or all the filling is used. Serve the crepes at room temperature placed inside folded doilies.

SEAFOOD CREPES WITH A LOBSTER CHAMPAGNE SAUCE



Seafood Crepes with a Lobster Champagne Sauce image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 3 to 5 servings

Number Of Ingredients 28

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup warm water
2 large eggs
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1 cup diced yellow onion
1 cup chopped carrots
1 cup chopped celery
1 large shallot, minced
2 tablespoons chopped garlic
2 ounces clarified butter
2 cups white wine
3 tablespoons commercial lobster base
2 cups water
4 cups heavy cream
1/2 cup champagne
4 ounces roux
White pepper
2 ounces clarified butter
2 ounces lobster meat, cubed
2 ounces crawfish tail meat
2 ounces shrimp pieces, large
2 ounces crabmeat
1/2 cup champagne
2 plum tomatoes, seeded and diced
1/2 cup chopped green onions (scallions)
Salt and pepper

Steps:

  • Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight.
  • To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.
  • Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve.
  • Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes.

CURRIED SEAFOOD CREPES



Curried Seafood Crepes image

Categories     Blender     Food Processor     Fish     Shellfish     Bake     Scallop     Curry     Pea     Carrot     Pan-Fry     Gourmet

Yield Makes 12 filled crêpes, serving 4 to 6

Number Of Ingredients 23

For the filling
1/2 pound sea scallops, cut into 1/2-inch pieces
1/2 pound scrod fillet, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 carrots, halved lengthwise and cut crosswise into 1/4-inch slices
1/4 teaspoon salt
a pinch of sugar
2 tablespoons all-purpose flour
2 teaspoons curry powder
1 cup milk
2 tablespoons bottled Major Grey's chutney, minced
fresh lemon juice to taste
1 cup frozen peas, thawed
1 tablespoon minced fresh parsley leaves if desired
For curry crêpe batter:
1 cup all-purpose flour
1 tablespoon curry powder
1/4 teaspoon salt
1 cup chicken broth
2 large eggs
1 tablespoon unsalted butter, melted and cooled
parsley sprigs for garnish
lemon slices for garnish

Steps:

  • Make the filling:
  • In a large saucepan bring 4 cups water to simmer, add the scallops and the scrod, and poach the seafood, its surface covered with a buttered round or wax paper, at a bare simmer for 5 minutes. Drain the seafood and reserve the poaching liquid in a bowl. In the pan melt 1 tablespoon of the butter, stir in the carrots, 2 tablespoons water, the salt, and the sugar, and cook the carrots, covered, over moderate heat for 2 minutes. Remove the lid, cook the carrots, stirring, for 1 minute, or until they are just tender, and add them to the seafood. Melt the remaining 2 tablespoons butter in the pan, whisk in the flour, and cook the roux over moderately low heat, whisking, for 3 minutes. Whisk in the curry powder, add the milk in a stream, whisking, and salt and pepper to taste, and cook the mixture, whisking, until it is smooth. Simmer the mixture, whisking occasionally, for 5 minutes, or until it is very thick, and stir in the chutney and the lemon juice. Stir in the seafood carrot mixture, the peas, the minced parsley, and enough of the reserved poaching liquid, by teaspoons, to thin the mixture to the desired consistency. The filling may be made 1 day in advance and kept covered and chilled.
  • Make 12 crêpes (procedure follows) with the curry crêpe batter. Working with one crêpe at a time, put 2 tablespoons of the filling on one quadrant of each crêpe, fold the crêpe in half over the filling, and fold it in half again to form a triangle. Arrange the crêpes on a buttered baking sheet and bake them in a preheated 400°F. oven for 10 minutes, or until they are heated through. Transfer the crêpes to serving plates and garnish them with the parsley sprigs and the lemon slices.
  • To make curry crêpe batter:
  • In a blender or food processor blend the flour, the curry powder, the salt, the broth, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 15 crêpes.
  • To make crêpes:
  • Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

SEAFOOD CREPES



SEAFOOD CREPES image

Categories     Shellfish     Bake     Pastry

Yield 4

Number Of Ingredients 13

Ingredients:
5 tablespoons butter, divided
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon freshly ground nutmeg
1 1/2 cups half-and-half
1 tablespoon dry sherry, optional
8 ounces cooked shrimp, halved lengthwise
1/2 cup cooked flaked crabmeat or lobster
2 hard-cooked eggs, chopped
10 crepes
1 to 2 tablespoons grated Parmesan cheese

Steps:

  • Preparation: Melt 3 tablespoons of the butter in saucepan over medium low heat. Stir in flour, salt, cayenne, and nutmeg, cooking and stirring until bubbly. Add half-and-half and stir until thickened and smooth. Stir in sherry, seafood with liquid and eggs until blended. Fill each crepe with about 2 tablespoons seafood mixture. Roll up and place in a shallow baking dish, close together, seam side down. Spoon any remaining seafood mixture on center of crepes. Melt remaining 2 tablespoons of butter; drizzle over crepes. Sprinkle with cheese. Heat in preheated 350° oven for about 15 minutes, or until heated through and bubbly. Seafood crepes recipe serves 4.

ELEGANT SEAFOOD CREPES



Elegant Seafood Crepes image

Homemade crepes wrapped around a creamy mixture of shrimp and crabmeat do, indeed, make for some very Elegant Seafood Crepes.

Provided by My Food and Family

Categories     French Food

Time 1h

Yield Makes 8 servings, 1 crepe each.

Number Of Ingredients 11

3 Tbsp. butter, divided
2 eggs
1 cup milk
1 cup flour
1/2 tsp. salt
1 clove garlic, finely chopped
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 lb. frozen cooked medium shrimp, thawed
1 can (6 oz.) crabmeat, drained, flaked
1/2 cup tomato sauce
1 tsp. ground nutmeg

Steps:

  • Melt 2 Tbsp. of the butter; set aside. Beat eggs and milk in medium bowl with wire whisk until well blended. Add melted butter, the flour and salt; beat until smooth. Let stand 20 min.
  • Heat lightly greased medium nonstick skillet on medium heat. Ladle 1/4 cup batter into skillet, tilting pan to form a thin round circle. Cook 1 to 2 min. or until edge of crepe is lightly browned. Carefully turn crepe with spatula; cook an additional 30 sec. Remove from skillet; cover to keep warm. Repeat to make a total of 8 crepes.
  • Melt remaining 1 Tbsp. butter in small saucepan on medium heat. Add garlic; cook and stir 2 min. Gradually add cream cheese, stirring until completely melted. Add shrimp, crabmeat and tomato sauce; stir. Cook 10 min. or until heated through. Spoon 1/3 cup of the seafood mixture down center of each crepe; roll up. Sprinkle lightly with nutmeg.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 220 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g

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From lcbo.com


A GRADUATION DINNER FEATURING SEAFOOD CREPES IN MORNAY SAUCE
2012-06-14 1/2 t. salt. 2 c. milk, 2% or full fat, not nonfat or low-fat. 3 eggs. 1 1/2 T. Canola oil. + additional oil for pan. wax paper. To Make the Crepes: In a large mixing bowl, whisk together the flour and salt. In a large liquid measuring cup, measure the milk and crack your three eggs into the milk. Beat with a whisk.
From sweetandcrumby.com


RECIPE DETAIL PAGE | LCBO
1. Sift the flour and salt into a large bowl. Make a well in the centre of the flour and add the eggs. Whisk the eggs into the flour and then slowly add 1 cup (250 mL) milk. Whisk until smooth, then add the melted butter. Strain the mixture into a large glass …
From lcbo.com


17 BEST SAVORY CREPE RECIPES - INSANELY GOOD
2022-06-06 3. Smoked Salmon Savory Crepes. Forget bagels, get your smoked salmon and cream cheese fix in with crepes instead. Quick and scrumptious, smoked salmon savory crepes are great for breakfast or a grab-and-go snack. You can doctor up the filling with fresh chives, salty capers, or sliced heirloom tomatoes.
From insanelygoodrecipes.com


SEAFOOD CREPES RECIPE | RECIPELAND
Make well in center and pour in the egg, 4 teaspoons of oil and 1 cup milk. Whisk to smooth batter then add remaining milk. Remove any skin from monkfish, rinse and cut into bite-size pieces. Pat dry. Rinse and pat dry scallops, cut in half. Pour ¾ cup milk into saucepan, add garlic and bring to simmer. Add all fish except shrimp.
From recipeland.com


SYDNEY SEAFOOD SCHOOL :: LEMONY SEAFOOD CREPES
Delicious Seafood Recipes. List. Lemony Seafood Crepes. Recipes | Baking | Brunch | Pan-Frying | Parcels Serves 4. Serve these creamy crêpes with a green salad as a light meal, or serve one per person as an entrée; they can be filled with whatever seafood or vegetables you have on hand. Ingredients: 50g butter 1 small leek, washed well, white part only chopped 1 clove garlic, …
From sydneyfishmarket.com.au


26 BEST SEAFOOD CREPES RECIPE IDEAS IN 2022 - PINTEREST
Seafood crepes recipe. Shrimp And Scallop Recipes. Grilled Shrimp Recipes. Seafood Meals. Seafood Risotto. Risotto. Main Dishes. Pancake Recipes. Seafood crepes. Seafood Crepes Recipe. Crepe Recipes. Breakfast Recipes. Mexican Breakfast. Waffle Recipes. This is one of my favorite meals to make, but as it takes about 2.5 hours (& that's while multi-tasking the …
From pinterest.ca


SEAFOOD CREPES - PASTRIES LIKE A PRO
2015-09-21 Add to mushrooms. Bring half and half to a boil. Add scallops and simmer 3 to 5 minutes until cooked through. Remove scallops to mushroom mixture; reserve cream mixture. Drain any liquid from mushroom mixture and add to the cream. Melt remaining 3 tablespoons butter over low heat; whisk in flour until smooth.
From pastrieslikeapro.com


CREPES ST. JACQUES - JOE'S HEALTHY MEALS
2015-01-31 Whisk continually until the flour becomes a light brown color. Pour in the cream and cook, whisk constantly until thick, which takes about two minutes. Add the parsley, and then the scallop mixture. Line a sheet pan with parchment and spray with cooking spray. Fill each crêpe with 3 to 4 T of the scallop mixture.
From joeshealthymeals.com


SEAFOOD CRêPES WITH LE CRU DU CLOCHER | METRO
Preparation. Crêpes. In a large bowl, combine dry ingredients. In another bowl, stir together eggs and milk. Pour wet ingredients over dry and beat until smooth. In a frying pan, melt 15 mL (1 tbsp) of butter over medium heat, and pour in a quarter of batter. Cook crêpe on each side until golden. Repeat for remaining 3 crêpes.
From metro.ca


SEAFOOD CREPE RECIPE - INDIAN FOOD RECIPES
Seafood Crepe Recipe - Aditya Bal visits Crepe Station in Mumbai, and makes the signature seafood crepe supervised by the Morea brothers, Dino and Nicolo. Stuffed with a filling of squids, tuna, prawns and cheese. They are to die for!
From food.ndtv.com


SHELLFISH CRêPES WITH HOLLANDAISE - CTV
Heat a 22 centimeter non-stick skillet over medium heat. Brush the whole surface of the pan with melted butter. Ladle three tablespoons (45 milliliters) of batter to the centre of the skillet and swirl the batter to coat the bottom of the pan evenly. Cook for 30 seconds and loosen the crêpes from the pan and flip in one fluid motion.
From more.ctv.ca


SEAFOOD CREPES - SEAFRESH
Poach the fish in the vegetable/fish stock for 3 - 4 mins. Remove the fish and use the stock for the rest of the sauce. Melt the butter in a saucepan on a medium to high heat, add the plain flour to make a roux. (loose paste) Gradually add the milk & stock stirring constantly until you have a smooth sauce. Gently simmer for 5 - 10 mins.
From seafreshuk.com


15 BEST CRêPE RECIPES - THE SPRUCE EATS
2021-02-23 Banana Crepes with Brown Sugar Rum Sauce. The Spruce / Diana Rattray. Banana and rum are a match made in heaven, so don't skimp on the brown sugar rum sauce in this fabulous brunch recipe. Add some chopped pecans, fresh berries, whipped cream, or a sprinkling of cinnamon sugar for added pizzazz. 15 of 15.
From thespruceeats.com


SEAFOOD CREPES WITH BEARNAISE SAUCE | CANADIAN LIVING
2002-12-17 On heatproof or microwaveable plate, warm crepes, covered, in 200°F (100°C) oven for 10 minutes or at High for 20 seconds. Bearnaise Sauce: Meanwhile, in pan, bring 1/4 cup (50 mL) water, vinegar, shallot and pepper to simmer over medium heat; cook until reduced by half, about 3 minutes. In bowl, whisk yolks until pale; whisk in vinegar mixture.
From canadianliving.com


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient. Browse our themed recipes for inspiration or search by ingredient. Menu
From bettycrocker.com


SEAFOOD CREPES/RECIPES | GOODRECIPES.VIP
Rub a crepe pan or small (16 cm/ 6½ inch) non-stick pan with paper towel dipped in butter or oil, then heat over moderate heat. Pour in a small quantity of the batter and tip the pan so the batter spreads to cover the base. Cook until bubbles form on the surface, then turn and cook the other side until light golden. Remove from the pan. Repeat the process until all the batter is used. …
From goodrecipes.vip


MAGIC PAN SEAFOOD CREPE RECIPE | CREPE RECIPES, SEAFOOD CREPES …
Jan 21, 2018 - This Pin was discovered by Cathy Jensen. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


SEAFOOD CREPES RECIPE - GENIUS KITCHEN - MASTERCOOK
2018-09-10 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
From mastercook.com


SEAFOOD RECIPES | BBC GOOD FOOD
Seafood recipes. 78 Recipes. Magazine subscription – your first 5 issues for only £5! From seafood pastas and paellas, to creamy chowders and curries, our seafood recipes celebrate prawns, crab, clams, mussels and more. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend . Advertisement. Showing items 1 to 24 of 78. One-pan …
From bbcgoodfood.com


SEAFOOD CREPES - RECIPES - ABC RADIO
2007-03-14 Place batter in a jug and pour into the pan, just enough to cover the bottom of the pan thinly and evenly. Slightly brown the bottom of the crepe and gently turn to brown the other side. Repeat to ...
From abc.net.au


SEAFOOD CREPES WITH A GARLICKY BéARNAISE BUTTER SAUCE
2022-03-01 Cook for about a minute, then flip it over to cook the other side until golden. Stack the finished crepes on a plate and loosely cover with foil. To make the filling, melt 3 tbsp of the butter in a saucepan over medium-high heat. Sauté the garlic, leeks, and shallots until soft. Stir in the flour, nutmeg, salt, and cayenne pepper, cook ...
From zarskitchen.com


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Top Asked Questions

How do you cook seafood crepes?
Our light and lovely seafood crepes make a delicious light lunch. Add other side vegetables and serve them as an easy dinner. Sauté the onions lightly in butter. Blend in the flour and cook until bubbly. Stir in the cream and salt. Cook, stirring constantly, until the sauce is thickened.
How do you make crepes from scratch?
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.
What makes an elegant seafood crepes?
Homemade crepes wrapped around a creamy mixture of shrimp and crabmeat do, indeed, make for some very Elegant Seafood Crepes. Melt 2 Tbsp. of the butter; set aside.
What are seafood crêpes with shrimp and lobster?
“The Seafood Crêpes with Shrimp and Lobster are a delicious lunch or dinner dish. The recipe for the crêpes works beautifully and, if you’ve never made crêpes before, you should definitely give it a try. They're fun and easy to make and can be used in so many different recipes.”

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