SEAFOOD CREPES BEARNAISE RECIPE
â??This family favorite is a great treat on chilly nights. Itâ??s warming and has so much flavor in every bite. I like to serve it with a tossed salad and rolls.â? Kristy Barnes-Armstrong - Marysville, Washington
Provided by @MakeItYours
Number Of Ingredients 12
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 13-in. x 9-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.
- Yield: 5 servings.
- Originally published as Seafood Crepes Bearnaise in Simple & Delicious
- March/April 2010, p57
- Nutritional Facts
- filled crepes equals 637 calories, 40 g fat (25 g saturated fat), 320 mg cholesterol, 1,059 mg sodium, 31 g carbohydrate, 1 g fiber, 36 g protein.
- Add to Recipe Box
- Email a Friend
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
