If you like seafood, these crepes with seafood inside are a great treat. Putting shrimp, crab, and scallops in a creamy sauce and wrapping them in a soft crepe makes for a beautiful and tasty dish. It's perfect for a fancy dinner at home or a special event.
Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 1/4 teaspoon salt. 2 tablespoons melted butter. 1/2 cup cooked shrimp, chopped. 1/2 cup cooked crab meat, flaked. 1/4 cup cooked scallops, chopped. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/4 cup chopped red bell pepper. 1/4 cup chopped onion. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup heavy cream. 1/4 cup white wine. 1/4 cup chicken broth. 1/4 cup grated Gruyere cheese.
Instructions: Put the flour, milk, eggs, salt, and melted butter in a blender and blend them together. Mix until it's smooth. 30-minute break for the batter. Warm up a nonstick pan over medium-high heat. Use a little olive oil to coat the pan. Add a little of the crepe batter to the pan and swirl it around to cover the bottom evenly. When the bottom is golden brown and the edges start to lift, it's done cooking. Change the crepe over and cook the other side for an extra minute or two. Do it again with the rest of the batter, adding more oil to the pan if needed. Warm up the olive oil in a different pan over medium-low heat. Cut up the red bell pepper and onion and add them. It will take about 5 minutes of cooking until they are soft and clear. After you add the minced garlic, cook for 30 seconds more. Add the chopped scallops, shrimp, and crab meat. Add pepper and salt. For two to three minutes, or until the seafood is warm all the way through. Add the chicken broth and white wine. Simmer for two to three minutes, or until half of the liquid is gone. Mix in the Parmesan cheese, heavy cream, and chopped parsley. Add two to three more minutes of cooking time to make the sauce thicker. Put some of the seafood mixture on each crepe, then fold them in half, and then again, to make triangles. Grate some Gruyere cheese on top of each crepe. In the oven, broil the crepes for two to three minutes, or until the cheese melts and bubbles. Serve hot, and if you want, top with more chopped parsley.
Prep Time: 45 minutes
Cook Time: 20 minutes
Teissier Sophro
