Best Herbed Seafood Crepes With Mornay Sauce 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.

SAVORY SHRIMP CREPES

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.

SEAFOOD MORNAY - GOOD CREPE FILLER

Steps:

• Soak (or defrost) the scallops in the milk for an hour. Then remove scallops from the milk and save the milk for your mornay.
• Chop up the fish, prawn flesh, scallops and shallots.
• Using oil pan fry the fish, remove and set aside, the prawns, remove and set aside, the scallops, remove and set aside and the shallots.
• In a separate pan, to make the mornay sauce, add butter and melt, stir in about 4-5 tablespoons of flour and mix into a paste. Slowly add the milk mixing as you go.
• Continue to stir until heating towards a boil and start adding the cheese to thicken.
• Add white wine, continue stirring and add the shallots and the cooked seafood. Stir through to blend the flavours.
• Add salt & pepper to taste.
• Serve over cooked steamed rice.

CRAB AND SHRIMP CREPES WITH MORNAY SAUCE

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.