Seafood Crepes With Shrimp & Lobster
Warning : Nothing
Serving : 4 person
Cooking time: 20 min
Prepping time: 40 min
Gather the ingredients. Add eggs in a blender with milk, flour, melted butter and salt. Process until smooth. Pour batter into a bowl or container. Cover and let stand for about 1 hour or refrigerate batter for up to 12 hours. "Eggs Milk All-purpose flour Unsalted butter Fine salt"
Heat a lightly buttered crepe pan. Pour about 1/4 cup of batter into pan, just enough to coat the bottom of pan. Swirl to coat.
Cook crepe until edges begin to appear browned. Using a thin spatula, carefully lift crepe and flip over. Cook for a few more seconds, or just until lightly browned.
Remove crepe to a plate and repeat with remaining batter. Separate crepes with sheets of waxed paper.
Gather the ingredients. Heat oven to 350 F. Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in flour, salt, cayenne, and nutmeg, Cook, stirring, for 2 minutes. "Unsalted butter All-purpose flour Fine salt Cayenne Feshly ground nutmeg"
Slowly add half-and-half to roux; cook, stirring, until thickened and smooth. Stir in the sherry, if using. Stir in shrimp and lobster, and chopped eggs; blend well. "Half-and-half Dry sherry Cooked shrimp Cooked chopped lobster, or flaked crabmeat Hard-boiled eggs"
Fill each crepe with about 2 to 3 tablespoons of the seafood mixture. Roll up and place in a lightly buttered shallow baking dish. Repeat with remaining crepes, arranging them close together.
Spoon any remaining seafood mixture on the center of rolled up crepes.
Melt remaining 2 tablespoons of butter and drizzle over crepes. Sprinkle with Parmesan cheese. "Unsalted butter Grated Parmesan cheese"
Heat in preheated oven for about 15 minutes, or until heated through and bubbly.
Chicken egg2 chicken egg
Soy milk3 ml
Cream cheese2 gram