Seafood Crepes

I mentioned making these crepes last week and wondered if anyone would be interested in the recipe… since I had a few takers, here it is!

This is a recipe that comes from my mom…. I’m not sure of her source, so I’ll just give her credit. :)

Seafood Crepes

Crepes

  • 1 cup flour
  • 1/2 teaspoon
  • salt
  • 1 egg
  • 1 1/4 cup milk
  • 1/4 cup (or even less) oil

Put flour in mixing bowl. Add salt, egg, and half of milk. Beat. Add remaining milk and one tablespoon oil. Beat again. Heat a tiny bit of oil in pan over med-high heat, just enough to barely coat. (Note: non-stick cooking spray actually worked better for me for this step… you’re shooting for a VERY thin and uniform coat, so use whatever method works best for you!) Pour in a small amount of batter and tip to cover the pan. Cook for 30-60 seconds then flip to other side. Repeat with remaining batter. This might seem putzy, but it goes pretty quickly. Makes 8-10 crepes.

Filling

  • 4 tablespoons butter
  • 1/2 pint fresh cream (or half-n-half… or whole or 2% milk… use what you’ve got, I say!)
  • 3/4 cup fresh mushrooms, sliced (more or less, depending on your love of mushrooms)
  • 8 oz. processed cheese (Velveeta or processed American)
  • 1 teaspoon lemon juice (confession? I didn’t have this last time and we didn’t notice… so don’t run to the store if you’re out…)
  • 2 cloves garlic
  • 1 pound assorted seafood, fresh, frozen, or canned (I used 1/2 lb imitation crab meat and 1/2 lb frozen shrimp)

Saute mushrooms and garlic in butter in large pan. Add cheese and melt over low heat. Add lemon juice. Add seafood and, when cooked (lots of seafood is already cooked when you buy it, so this may not take long), begin adding cream. Amount varies- get a smooth consistency, not too thick.

Put a small amount of filling in each crepe. Roll and put in baking dishes (putting two crepes in each of four oblong dishes makes for an elegant presentation, putting all of them in one baking dish makes for easier clean-up!). Drizzle leftover filling over top. Heat in 400 degree oven until bubbly and hot (about 15 minutes).

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Sadly, I didn’t think to take any pictures when I was making this… at the time, I wasn’t sure if I’d be posting the recipe or not.

Our kids both like this meal. I think a lot of children probably would… I mean, it’s all dripping with cheese sauce if you think about it! That being said, it makes a fantastic “date night in” meal too. And that’s how we enjoyed it. My timing was slightly off for getting the meal pulled together before 6 pm. Since our kids go to bed between 7:15 and 7:30, I feel it’s essential that I have their suppers done by then… preferably a little earlier. So I revised the plan, made them a quick “breakfast for supper” pancake dinner and saved the crepes to heat in the oven while we tucked the littles in…

When my husband left our daughter’s room and I left our son’s and we met in the living room… well, our meal was waiting for us. I served it up and we enjoyed a “fancy pants” meal for two. Probably a good thing the kids were asleep, because my hubby went back for THIRDS! We have a winner!
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This post is linked to:
Kitchen Tip Tuesdays
Tempt My Tummy Tuesday
Tasty Tuesday

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