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Seafood Crepes

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Ingredients
  Crepes 8 (Adjust Quantity As Needed)
  Butter/Margarine 3 Tablespoon
  Finely chopped shallots/Sweet onion 1⁄3 Cup (5.33 tbs)
  Dry vermouth 2 Tablespoon
  All purpose flour 3 Tablespoon
  Milk 26 Tablespoon, divided (1 1/2 Cups Plus 2 Tablespoons)
  Hot pepper sauce 1⁄2 Teaspoon
  Cooked peeled and deveined shrimp 8 Ounce, coarsely chopped
  Lump crabmeat/Imitation crabmeat 8 Ounce, shredded
  Snipped fresh chives/Green onion tops 2 Tablespoon
  Freshly grated parmesan cheese 3 Tablespoon
  Fresh chives/Red onion 1 Tablespoon (For Garnish)
Directions

Prepare Basic Crepes.
Preheat oven to 350°F.
Melt butter over medium heat in medium saucepan.
Add shallots; cook and stir 5 minutes or until shallots are tender.
Add vermouth; cook 1 minute.
Add flour; cook and stir 1 minute.
Gradually stir in 1 1/2 cups milk and hot pepper sauce, if desired.
Bring to a boil, stirring frequently.
Reduce heat to low; cook and stir 1 minute or until mixture thickens.
Remove from heat; stir in shrimp and crabmeat.
Reserve 1/2 cup seafood mixture; set aside.
To assemble crepes, spoon about 1/4 cup seafood mixture down center of each crepe.
Roll up crepes jelly-roll style.
Place seam side down in well-greased 13x9-inch baking dish.
Stir chives and remaining 2 tablespoons milk into reserved seafood mixture.
Spoon seafood mixture down center of crepes; sprinkle cheese evenly over top.
Bake uncovered 15 to 20 minutes or until heated through.

Recipe Summary

Method: 
Baked
Ingredient: 
Seafood

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