Seafood Crepes With Shrimp & Lobster
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The Spruce / Diana Chistruga
Nutrition Facts (per serving) | |
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586 | Calories |
38g | Fat |
26g | Carbs |
34g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 586 |
% Daily Value* | |
Total Fat 38g | 49% |
Saturated Fat 22g | 110% |
Cholesterol 423mg | 141% |
Sodium 1195mg | 52% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 1g | 2% |
Total Sugars 7g | |
Protein 34g | |
Vitamin C 2mg | 8% |
Calcium 282mg | 22% |
Iron 2mg | 13% |
Potassium 441mg | 9% |
*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 crepes make a wonderful brunch or lunch dish, along with your favorite salad. Use shrimp and lobster in the crepes, or use all shrimp or all lobster, or replace the lobster with crab meat or scallops.
The crepes 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 crepes 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 crepes, which would cut cooking time significantly.
Ingredients
For the Crepes:
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2 large eggs
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3/4 cup milk
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1/2 cup all-purpose flour
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2 tablespoons unsalted butter, melted
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1/4 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
Crepes:
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Gather the ingredients.
The Spruce / 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 crepe 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 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.
The Spruce / Diana Chistruga
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Remove crepe to a plate and repeat with remaining batter.
The Spruce / Diana Chistruga
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Separate crepes 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 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.
The Spruce / Diana Chistruga
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Spoon any remaining seafood mixture on the center of rolled up crepes.
The Spruce / Diana Chistruga
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Melt remaining 2 tablespoons of butter and drizzle over crepes. 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
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