Best Seafood Crepes Recipes

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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 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.

CREPES WITH SEAFOOD FILLING AND LOBSTER SAUCE



Crepes with Seafood Filling and Lobster Sauce image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 30

1 cup Wondra flour
1 cup milk
1/3 cup cold water
3 large eggs, slightly beaten
Salt to taste
6 tablespoons melted unsalted butter, plus additional for brushing pan
2 tablespoons unsalted butter
3 tablespoons minced shallots
1 1/4 cups diced cooked shellfish
1 cup dry white wine
4 tablespoons Madeira
Salt and pepper, to taste
2 tablespoons minced fresh chives
2 tablespoons unsalted butter
2 tablespoons flour
1 cup hot milk
1 egg yolk
1/4 cup heavy cream
Freshly grated nutmeg, to taste
Salt and pepper, to taste
1/4 cup grated Swiss cheese
3 tablespoons unsalted butter
3 tablespoons flour
2 cups hot lobster stock, or fish broth
Salt and pepper, to taste
2 tablespoons heavy cream
6 tablespoons lobster butter, recipe follows
Grated Swiss cheese, to taste
1 1-pound lobster, steamed
6 ounces unsalted butter, melted

Steps:

  • Make the crepes: In a bowl place the flour, whisk in the milk and water, a little at a time. Mix in the eggs, the salt and butter and continue to whisk until smooth. Let stand, covered, 30 minutes. Heat a crepe pan over moderate heat until very hot, brush with melted butter. Add 1/4 cup of batter to center of pan. Tilt pan in all directions, pouring out excess batter into bowl. Cook 30 seconds, or until golden brown. Turn and cook 20 to 30 seconds more. Invert crepe onto plate. Continue to make crepes in the same manner.
  • Make the filling: In a skillet, set over moderate heat, melt the butter and cook the shallots until softened. Add the shellfish and cook for 2 minutes. Add the wine and Madeira, simmer, covered, 1 minute. Uncover, increase heat to high and reduce until all the liquid has been evaporated. Season with salt and pepper. Stir in chives.
  • Make the white sauce: In a saucepan set over moderately low heat, melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot milk and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer 1 minute. In a small bowl combine the egg yolk and cream. Remove the pan from the heat and whisk in the yolk mixture. Return to heat and cook, stirring, until very thick. Season with nutmeg, salt and pepper. Fold in shellfish and cheese.
  • Make the lobster sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot lobster stock and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer until slightly thickened. Add heavy cream and 3 tablespoons of the lobster butter and simmer, whisking occasionally, for one hour. Whisk in remaining lobster butter.
  • To assemble the crepes: Arrange crepe, browned-side down, on counter. Place 1/2 cup filling in center. Fold 2 sides of crepe over mixture so that they meet in the center. Fold top and bottom sides of crepe over so that they meet in the center. Turn crepe over and transfer to a buttered flameproof baking dish. Prepare remaining crepes in the same manner. Cover the crepes with some of the lobster sauce and sprinkle with grated Swiss cheese. Put under a preheated broiler 1 to 2 minutes, or until cheese is melted.
  • Remove meat from the lobster, and reserve. Add shells to the hot lobster stock or fish broth, and simmer for 1 hour. Remove shells, and chop into small pieces. Add shells to food processor work bowl (or blender) and add butter. Pulse 5 to 6 times. Return mixture to saucepan and melt butter again. Strain carefully and reserve lobster butter.

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.

HERBED SEAFOOD CREPES WITH MORNAY SAUCE



Herbed Seafood Crepes With Mornay Sauce image

The herbed crepes can be doubled and extras frozen. Double all the ingredient, but use only 3 eggs. Use any combination of herbs that you like. We used chives and thyme.

Provided by LMillerRN

Categories     European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup flour
1 pinch salt
1 -2 egg
1/2 cup milk
2 tablespoons butter, melted
2 -4 tablespoons chopped fresh herbs
2 tablespoons butter
2 tablespoons flour
1 cup milk (you may use skim)
1 egg yolk, mixed with
2 tablespoons cream
1 pinch nutmeg
1 pinch salt
1 pinch white pepper
4 tablespoons grated parmesan cheese, divided
4 tablespoons grated gruyere, divided
1 lb cooked shrimp (or 1/2 lb shrimp and 1/2 lb scallops)

Steps:

  • To Make Crepes:.
  • In a mixing bowl, whisk together flour and salt.
  • Add eggs and milk and whisk until smooth. Stir in butter and herbs.
  • Batter should be consistency of thin cream. Let stand 30 minutes, then stir before using. Make crepes in a hot crepe pan or light nonstick pan filmed with butter, if needed. Stack crepes on waxed paper and let stand until ready to use, up to 2 hours, or wrap and freeze. Thaw at room temperature until they can be separated without tearing.
  • To Make Sauce:.
  • In a saucepan, melt butter over medium heat. Whisk in flour and cook briefly. Whisk in milk and stir until smooth and starting to thicken.
  • In a small bowl, whisk egg yolk with cream. Spoon a little of the hot sauce into the egg yolk and combine, then stir yolk mixture back into the sauce.
  • Season to taste with nutmeg, salt and pepper, then stir in 2 T each Parmesan and Gruyere. Stir in cooked seafood and cook briefly until heated.
  • To Assemble:.
  • Place one crepe on a heat-proof dinner plate and spoon seafood and sauce down the middle. Roll crepe and reapeat. Spoon a little extra sauce over the crepes and sprinkle with remaining cheeses.
  • Repeat.
  • Place plates under hot broiler until edges of crepes are starting to brown.
  • Serve hot.

Nutrition Facts : Calories 445.4, Fat 24.4, SaturatedFat 14.1, Cholesterol 384.4, Sodium 579, Carbohydrate 19.9, Fiber 0.5, Sugar 0.3, Protein 35.1

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

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.

ORANGE SEAFOOD CREPES



Orange Seafood Crepes image

Make and share this Orange Seafood Crepes recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

12 cooked crepes (, see All Purpose Dinner Crepes Batter)
1/2 lb raw shrimp, peeled & deveined (or other seafood)
2 tablespoons lite olive oil
2 tablespoons green onions, sliced
1/2 teaspoon fresh ginger, grated
2 cloves garlic
2 cups Chinese pea pods (snow peas)
2 tablespoons cornstarch
1 tablespoon sugar
1 cup chicken broth
1 tablespoon lemon juice
2 tablespoons light soy sauce
1 (11 ounce) can mandarin oranges

Steps:

  • Saute the shrimp for 1-2 minutes or until they turn pink, remove from pan.
  • Saute the onions, ginger, garlic& pea pods Toss& cook for 1-2 minutes.
  • Return the shrimp and mix.
  • Divide this mixture between the 12 crepes, fold over and arrange the crepes in a shallow baking dish To Make sauce---------------.
  • In a saucepan mix the cornstarch with the sugar slowly stir in the broth, lemon juice& soy sauce, cook over low heat, stirring constantly until thickened and clear Add drained orange slices.
  • Spoon over the crepes.
  • Heat them in a 350F oven for about 10-15 minutes.

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.

SEAFOOD CREPES



Seafood Crepes image

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

Provided 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

ELEGANT SEAFOOD CREPES



Elegant Seafood Crepes image

How to make Elegant Seafood Crepes

Provided by @MakeItYours

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.

SEAFOOD CREPES BEARNAISE RECIPE



Seafood Crepes Bearnaise Recipe image

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

1 cup 2% milk
3 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 (4 ounces) 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 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.
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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.

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