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Seafood Crepes

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Recipe

Seafood Crepes recipe

 

Yield

10 servings

Prep

40 min

Cook

30 min

Ready

70 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup all-purpose flour
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1 pinch salt
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1 each eggs
lightly beaten
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4 teaspoons vegetable oil
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1 ½ cups milk
plus 1 tablespoon
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½ pound monkfish
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6 each scallops
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¾ cup milk
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2 each garlic cloves
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½ pound shrimp
shelled
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2 tablespoons butter
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3 tablespoons all-purpose flour
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¼ cup light cream (half&half)
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1 cup gruyere cheese
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2 tablespoons parsley leaves
fresh,
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salt and black pepper
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1 ½ tablespoons vegetable oil
for frying
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Ingredients

Amount Measure Ingredient Features
237 ml all-purpose flour
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1 pinch salt
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1 each eggs
lightly beaten
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2E+1 ml vegetable oil
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355 ml milk
plus 1 tablespoon
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226.8 g monkfish
*
6 each scallops
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177 ml milk
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2 each garlic cloves
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226.8 g shrimp
shelled
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3E+1 ml butter
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45 ml all-purpose flour
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59 ml light cream (half&half)
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237 ml gruyere cheese
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3E+1 ml parsley leaves
fresh,
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1 x salt and black pepper
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23 ml vegetable oil
for frying
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Directions

Make pancake batter by mixing flour and salt in mixing bowl.

Make well in center and pour in the egg, 4 teaspoons of oil and 1 cup milk.

Whisk to smooth batter then add remaining milk.

Remove any skin from monkfish, rinse and cut into bite-size pieces.

Pat dry.

Rinse and pat dry scallops, cut in half.

Pour ¾ cup milk into saucepan, add garlic and bring to simmer.

Add all fish except shrimp.

Simmer for 5 to 6 minutes then add shrimp.

When shrimp turn pink remove all fish to a bowl and set aside.

Strain fish milk and reserve for sauce.

Place butter in saucepan and melt. Add flour and stir for 2 minutes, then pour in reserved milk and the cream.

Continue to stir and simmer for a few minutes until you have a smooth sauce.

Turn heat to low, add cheese and parsley and season to taste with salt and pepper.

Add fish, mix well.

Preheat oven to 350℉ (180℃).

Place small frying pan or omelet pan over high heat.

Lightly grease it with a little oil.

Beat pancake batter, then pour 3 tablespoons into pan.

Turn pan so bottom is covered evenly with batter and cook for 40 to 60 seconds, turn and cook 30 to 40 seconds longer.

Transfer to large plate.

Continue with remaining batter.

Place an equal amount of filling (about 3 tablespoons) in center of each pancake, fold the sides over filling and arrange in ovenproof dish just large enough to hold pancakes.

Place in oven for 20 minutes, or until the pancakes are hot through.

Serve immediately.

These can be served as a first course or as a luncheon dish for four, with a green salad and a very chilled white wine.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

YUM! I added a bit of roasted red pepper, green onion & mushroom (from the stems of the crab stuffed mushrooms I served as a starter), all chopped fine, along with the seafood milk. And only used shrimp & scallops. Oh & I couldn't get Gruyere so used Swiss. Even my blasè husband said it was really good!

 

 

Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 17746% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 99mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 18g
Vitamin A 7% Vitamin C 3%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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