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Seafood Pancakes

 
Seafood Pancakes
917

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.

Yield

10

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free, Low Sodium
 

Ingredients

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

Directions

Close-up of seafood crepes with shrimp and scallops in garlic sauce

  1. Make pancake/crepe batter by mixing flour and salt in mixing bowl. Make well in the center and pour in the egg, 4 teaspoons oil and 1 cup milk. Whisk to a smooth batter then add remaining milk. Set aside.

  2. Remove any skin from the fish; rinse, pat dry and cut into bite-size pieces. Dry the scallops and cut in half or quarters if using large scallops.

  3. Add ¾ cup of milk into a saucepan, add garlic and bring to simmer. Add all fish except shrimp. Simmer for 5 to 6 minutes before adding the shrimp. Once the shrimp turns pink, remove all seafood to a bowl and set aside. Strain the garlic/fish milk and reserve for the sauce.

  4. Add butter to the saucepan and melt until bubbling subsides; whisk in flour and cook for 2 minutes. Whisk in the reserved milk and the cream. Cook, stirring at a simmer for 2 or 3 minutes until you have a smooth sauce. Reduce heat to low, add the cheese, parsley and season to taste with salt and white pepper. Add seafood and stir gently to combine.

  5. Preheat oven to 350℉ (180℃). Heat a non-stick skillet over high heat. Lightly grease it with a small amount of oil.

  6. Beat pancake batter, then add about three tablespoons into the skillet. Turn/swirl the pan so that the bottom is covered evenly with batter and cook for 40 to 60 seconds, turn and cook another 30 to 40 seconds longer. Transfer to large plate. Continue with the remaining crepes. (There should be sufficient batter to make about ten pancakes.)

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

Place in oven for 20 minutes, or until the pancakes are heated through. Serve immediately.

Variations

If you don't have access to monkfish, simply use additional scallops or other white fish that you may have on hand.

Seafood crepes with garlic cream cheese sauce on a plate.

 

* not incl. in nutrient facts

Reviews

about 5 years

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.

+4

over 6 years

We only had cheddar instead of Gruyere, and popped a bay leaf in the sauce, but this recipe is simply AWESOME.

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 17746% of calories 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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