SEAFOOD CREPES WITH SHRIMP & LOBSTER
Steps:
- Gather the ingredients.
- Add eggs in a blender with milk, flour, melted butter and salt. Process until smooth. Pour batter into a bowl or container. Cover and let stand for about 1 hour or refrigerate batter for up to 12 hours.
- Heat a lightly buttered crepe pan. Pour about 1/4 cup of batter into pan, just enough to coat the bottom of pan. Swirl to coat.
- Cook crepe until edges begin to appear browned. Using a thin spatula, carefully lift crepe and flip over. Cook for a few more seconds, or just until lightly browned.
- Remove crepe to a plate and repeat with remaining batter.
- Separate crepes with sheets of waxed paper. Filling:
- Gather the ingredients.
- Heat oven to 350 F. Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in flour, salt, cayenne, and nutmeg, Cook, stirring, for 2 minutes.
- Slowly add half-and-half to roux; cook, stirring, until thickened and smooth. Stir in the sherry, if using. Stir in shrimp and lobster, and chopped eggs; blend well.
- Fill each crepe with about 2 to 3 tablespoons of the seafood mixture. Roll up and place in a lightly buttered shallow baking dish. Repeat with remaining crepes, arranging them close together.
- Spoon any remaining seafood mixture on the center of rolled up crepes.
- Melt remaining 2 tablespoons of butter and drizzle over crepes. Sprinkle with Parmesan cheese.
- Heat in preheated oven for about 15 minutes, or until heated through and bubbly.
Nutrition Facts : Calories 586 kcal, Carbohydrate 26 g, Cholesterol 423 mg, Fiber 1 g, Protein 34 g, SaturatedFat 22 g, Sodium 1195 mg, Sugar 7 g, Fat 38 g, ServingSize 4 servings, UnsaturatedFat 0 g
SHRIMP CREPES
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
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
SEAFOOD CREPES
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
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
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
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 WITH A LOBSTER CHAMPAGNE SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 3 to 5 servings
Number Of Ingredients 28
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.
SEAFOOD CREPES
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.
SAVORY TOWER OF CRêPES WITH LOBSTER, BROCCOLI, AND MUSHROOMS
Yield For 10 to 12 crêpes, serving 5 to 6
Number Of Ingredients 0
Steps:
- Stir 1/2 cup of grated Swiss cheese into 2 cups warm béchamel sauce (page 13), making it now a Mornay sauce. Prepare 2 cups of creamed lobster (see page 66), using 1/2 cup of the sauce instead of heavy cream. Mix 1/2 cup of sauce into 2 cups of broccoli florets (page 25), and another 1/2 cup of sauce with 2 cups of quartered sautéed mushrooms (page 31).
- Center a large crêpe (page 88) in a baking dish and spoon on half of one filling; cover with another crêpe and half of second filling; top with a crêpe and half of the third filling. Repeat, ending with a plain crêpe, and spooning the remaining sauce over all.
- Bake for 30 minutes in a preheated 400°F oven, or until bubbling and lightly browned.
SHRIMP AND SCALLOP CREPES
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
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
CRAB AND SHRIMP CREPES WITH MORNAY SAUCE
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
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
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