Seafood Crepes With Shrimp & Lobster

Summary

Use shrimp and lobster in the crepes, or use all shrimp or all lobster, or replace the lobster with crab meat or scallops. Refrigerate the batter in a covered container for up to 12 hours, or store the crepes in a food storage bag in the refrigerator, separated by waxed paper sheets, for up to 5 days before using. Screen reader support enabled.

Video

Step by Step

Step 1

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"

Step 2

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.

Step 3

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.

Step 4

Remove crepe to a plate and repeat with remaining batter. Separate crepes with sheets of waxed paper.

Step 5

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"

Step 6

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"

Step 7

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.

Step 8

Spoon any remaining seafood mixture on the center of rolled up crepes.

Step 9

Melt remaining 2 tablespoons of butter and drizzle over crepes. Sprinkle with Parmesan cheese. "Unsalted butter Grated Parmesan cheese"

Step 10

Heat in preheated oven for about 15 minutes, or until heated through and bubbly.

Ingredient

Salt

1 gram 0 lbs
Chicken egg

2 piece 2 piece
Soy milk

3 ml 0.11 fl. ozs
Cream cheese

2 gram 0 lbs
Butter

2 gram 0 lbs

Related Recipe

543 kcal

Avocado & Tomato Salad Topped with Grilled Shrimp

219 kcal

Tom Yum Talay: Thai Seafood Soup

This Thai seafood soup is authentic and incredible tasting with its delicious combination of seafood, lemongrass, coconut milk, and lime. The soup soothes and uplifts the spirit as well as the body. In Thailand, Tom Yum Talay is known for its health benefits and is the Thai equivalent of chicken noodle soup when you're feeling ill. And, once you have all of the ingredients, it's also remarkably easy to make. Prepare this soup on a chilly fall or winter day and you'll soon feel thoroughly warmed from the inside out.