Rich and delicious. We used swiss instead of Gruyere and let out the monk fish using extra scallops. Loved the sauce, thick, creamy and rich with a subtle garlic flavor throughout. The creamy sauce enveloped the seafood stuffed crepes and then we topped them with some leftover sauce and a sprinkled on some parsley for color. Delicious, decadent breakfast. Fairly easy to make too.
plus 1 tbsp
light cream (half&half)
salt and black pepper
Make pancake batter by mixing flour and salt in mixing bowl. Make well in center and pour in the egg, 4 teaspoon 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 tablespoon 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.
(There should be enough filling for 10 pancakes.) Place an equal amount of filling (about 3 Tbsp) 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.