Lent season * Seafood Crepe Recipe :

Happy Friday ! Today is National Bavarian Crepes

But instead since we are in Lent season I am doing a Seafood Crepe perfect for a main dish :

  • Basic Crepe Batter:
    1½ cups milk
    2 eggs
    1½ tablespoons vegetable oil
    1 teaspoon sugar
    ¼ teaspoon ground nutmeg
    pinch of salt
    ¾ cup + 1 tablespoon sifted all-purpose flour
  • Seafood Filling :
    4 tablespoons unsalted butter
    ¼ cup finely chopped onions
    1 tablespoon Creole Seasoning
    ½ cup finely chopped green onions
    1 tablespoon all-purpose flour
    1¼ cups heavy cream
    ½ cup lump crabmeat (picked over)
    2 pounds peeled medium shrimp

How to Cook Crepes:

In a medium-size bowl combine the milk, eggs, oil, sugar, nutmeg and salt; mix well with a metal whisk. Add the flour and whisk again just until blended and no lumps of flour remain; do not overbeat.

Very lightly oil an 8-inch slope-sided crêpe pan (or 10-inch nonstick skillet), then wipe it with a towel until the pan has only enough oil on it to be shiny. Heat the pan over medium heat about 2 minutes or until a drop of batter sizzles as soon as it is dropped in the pan. Then pick up the pan and slant it away from you. Pour 2 tablespoons batter into the pan, quickly rolling the batter so it thoroughly coats the bottom and slightly up the sides of the pan; make the crêpe as thin as possible.

Cook until the edges and bottom are golden brown, about 30 seconds to 1 minute. Remove and place on a plate. These can be filled with many different things – so have fun.

Seafood filling:

Melt the butter _ cook onions until tender. Add creole Seasoning. Then
add the green onions and flour, stirring until flour is completely blended into the butter. Then stir in the cream and bring to a boil, stirring frequently. Add the crabmeat; return to a boil, stirring often and leaving crabmeat lumps intact as much as possible; reduce heat and simmer until sauce has thickened slightly, about 1 minute, stirring almost constantly. Return heat to high. Add the shrimp and cook until shrimp are pink and just starting to curl, about 2 to 4 minutes, stirring often. Remove from heat and serve immediately.

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