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This seafood crepes recipe is a great make ahead dinner that will allow you to enjoy visitors, rather than being fussing in the kitchen. It takes a little time to put together, but none of the steps is difficult and success is easy to reach. Try this recipe to serve either as a main dish, or in smaller serving sizes for French inspired entree.
Steps for making crepes seafood recipe:
- Make crepes with basic crepe recipe given here. This can be done a day in advance. Wrap the cooked and cooled crepes in plastic wrap and store in the refrigerator until you are ready to assemble.
- Do Mornay sauce. This can also be done in advance and stored in the refrigerator for a day.
- Together crepes. Make Crepes seafood recipe up to the point where they go in the oven. You can then cooled until dinner hour. Allow about 45 minutes after you turn the oven on, until these crepes are ready to come to the table.
crepes aux fruits de mer
- 2 pounds mixed frozen seafood
- 2 cups Mornay sauce (recipe follows)
- 12 crepes (recipe follows)
- 1/4 cup dry bread crumbs
- 1/4 cup Parmesan cheese
Cook seafood according to the label. Usually this involves simply dropping frozen products in boiling water for 2 minutes, then draining.
Mix seafood all but 1/2 cup of the sauce Mornay.
Approximately 1/4 cup of filling in center of each crepe. Fold sides of crepe and crepe final breaking of the two sides. Set folded crepes, seam side down, in a greased baking dish.
Pour remaining sauce Mornay on top of the crepes, then top with bread crumbs and Parmesan cheese mixture.
Bake at 350 degrees Fahrenheit for 20 minutes or until piping hot. The crepes may need to bake a little longer if you refrigerate the composite crepes. Sprinkle with paprika for a pretty presentation.
Makes 4 main dish doses, or 6 or more Entrée doses.
Mornay Sauce
The seafood is low calorie itself, I do not mind making Mornay sauce even richer with some cream. If you want less fat version, just use whole milk in this recipe.
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/2 cup dry white wine
- 1 1 / 4 cups milk
- 1/4 cup cream
- 1/2 cup Parmesan cheese
- pinch of cayenne pepper
- salt and pepper
Melt butter in saucepan over low heat. Using a wooden spoon, stir in flour and mix well. Continuing to stir over low heat for two minutes.
Start adding wine in small quantities – about two tablespoons at a time. Make sure that you fully integrate the liquid before adding more – so you will get a smooth sauce.
After you add wine, gradually stir in the milk, then cream. Continue to heat the sauce on low to medium heat, stirring often. Cook just below boiling until the mixture thickens.
Add cheese 2 tablespoons at a time, thoroughly incorporating each addition.
Remove from heat and whisk in cayenne pepper and salt and pepper to taste.
Crepe pancake recipe
(about 15 crepes)
- 3 large eggs
- 2 cups all-purpose flour
- 2 cups milk
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
whisk eggs in a large mixing bowl. Add the flour, 1/2 milk, vegetable oil and salt and whisk together. Pour in the milk as you whisk. Depending on the size of the egg, you may need to add a little more milk. The consistency of the batter should be about as heavy cream. Cover the bowl and place it in the refrigerator for an hour.
Heat 10 inch round non-stick crepe pan on medium heat until hot. Ladle about 1/3 cup batter into pan, rotate and tilt pan to evenly coat bottom. Cook until the top surface is no longer wet and edges begin to brown (one to two minutes), then turn with a spatula and cook 15 seconds more on the other side.
Remove from pan. You can stack the crepes as you cook them.
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Source by Kim Steele