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The Spruce / Diana Chistruga
Nutrition Facts (per serving) | |
---|---|
745 | Calories |
46g | Fat |
40g | Carbs |
41g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 745 |
% Daily Value* | |
Total Fat 46g | 59% |
Saturated Fat 26g | 132% |
Cholesterol 532mg | 177% |
Sodium 1382mg | 60% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 1g | 4% |
Total Sugars 9g | |
Protein 41g | |
Vitamin C 1mg | 7% |
Calcium 359mg | 28% |
Iron 4mg | 20% |
Potassium 567mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These seafood crêpes make a wonderful brunch or lunch dish, along with your favorite salad. Use shrimp and lobster in the crêpes, or use all shrimp or all lobster, or replace the lobster with crab meat or scallops.
The crêpes take a bit of time to cook one at a time, but the batter and the cooked crepes may be made ahead of time. Refrigerate the batter in a covered container for up to 12 hours, or store the crêpes in a food storage bag in the refrigerator, separated by waxed paper sheets, for up to 5 days. There's also the option of using ready-made crêpes, which would cut cooking time significantly.
“The Seafood Crêpes with Shrimp and Lobster are a delicious lunch or dinner dish. The recipe for the crêpes works beautifully and, if you’ve never made crêpes before, you should definitely give it a try. They're fun and easy to make and can be used in so many different recipes.”
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Ingredients
For the Crêpes:
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4 large eggs
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1 1/2 cups milk
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1 cup all-purpose flour
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4 tablespoons unsalted butter, melted
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1/2 teaspoon fine salt
For the Filling:
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5 tablespoons unsalted butter, divided
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3 tablespoons all-purpose flour
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1/2 teaspoon fine salt
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1/8 teaspoon cayenne
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1/8 teaspoon freshly ground nutmeg
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1 1/2 cups half-and-half
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1 tablespoon dry sherry, optional
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8 ounces cooked shrimp, halved lengthwise
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1/2 cup cooked chopped lobster, or flaked crabmeat
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2 hard-boiled eggs, chopped
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10 crepes, from recipe above, or ready-made
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1 to 2 tablespoons grated Parmesan cheese
Steps to Make It
For the Crêpes:
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Gather the ingredients.
The Spruce Eats / Diana Chistruga
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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.
The Spruce / Diana Chistruga
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Heat a lightly buttered crêpe pan. Pour about 1/4 cup of batter into pan, just enough to coat the bottom of pan. Swirl to coat.
The Spruce / Diana Chistruga
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Cook crêpe until edges begin to appear browned. Using a thin spatula, carefully lift crêpe and flip over. Cook for a few more seconds, or just until lightly browned.
The Spruce / Diana Chistruga
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Remove crêpe to a plate and repeat with remaining batter.
The Spruce / Diana Chistruga
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Separate crêpes with sheets of waxed paper.
The Spruce / Diana Chistruga
Filling:
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Gather the ingredients.
The Spruce / Diana Chistruga
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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.
The Spruce / Diana Chistruga
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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.
The Spruce / Diana Chistruga
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Fill each crêpe with about 2 to 3 tablespoons of the seafood mixture. Roll up and place in a lightly buttered shallow baking dish. Repeat with remaining crêpes, arranging them close together.
The Spruce / Diana Chistruga
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Spoon any remaining seafood mixture on the center of rolled up crêpes.
The Spruce / Diana Chistruga
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Melt remaining 2 tablespoons of butter and drizzle over crêpes. Sprinkle with Parmesan cheese.
The Spruce / Diana Chistruga
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Heat in preheated oven for about 15 minutes, or until heated through and bubbly.
The Spruce / Diana Chistruga
Recipe Tips
- Resting the crêpe batter allows the gluten in the flour to relax, making for the most tender crêpes.
- If you don't have a crêpe pan, a nonstick skillet will do. However, the high sides of a skillet makes the crêpes a little harder to flip.
Recipe Variations
- Cooked bay scallops or chopped sea scallops can be substituted for the shrimp or lobster.
- You can sprinkle the crêpes with shredded Swiss cheese instead of Parmesan.
How to Store
These crêpes are best the day they're made, but leftovers can be refrigerated in an airtight container for up to 3 days.
Make Ahead
- The crêpe batter can be made up to 12 hours ahead.
- You can also cook the crêpes ahead of time and keep them separated by wax paper sealed in a zip-top bag for up to 5 days in the refrigerator.