Seafood Crepes
CATEGORIES
INGREDIENTS
  • Crepes:
  • 1/3 tsp salt
  • 3 eggs
  • 1 1/2 cup milk
  • 1 1/2 cup flour
  • 2 tsp oil
  • Stuffing:
  • 1 tsp thyme leaves
  • 1 cup mushrooms sliced
  • 2 tbsp red bell peppers - diced small
  • 2 tbsp dry sherry
  • 4 tbsp green onions
  • 1 clove garlic minced
  • 8 tbsp unsalted butter
  • 1 tsp dried basil
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp all-purpose flour
  • 2 pounds cooked, deviened, shelled scallops/shrimp chopped
  • 5 tbsp heavy cream
  • 1/2 cup grated Swiss cheese (half for recipe, half for topping)
DIRECTIONS
  1. Mix crepe ingredients and heat a crepe pan on medium-high heat. Take a small amount of butter and melt on pan. Spoon 1/8 to 1/4 of a cup of mixture on to the pan and spread thin while it is cooking. Repeat for each crepe.
  2. Heat the butter and sherry in a large saucepan over medium heat. When half-melted, add the green onion, bell pepper, green onion, mushrooms, garlic, and thyme and stir together. Sauté until tender, about 3 minutes. Stir in the dry seasonings; cook 30 seconds. Stir in the flour; cook 30 more seconds.
  3. Whisk in the cream and bring to a simmer. Simmer slowly for 5 minutes, then taste and adjust seasonings. It should be thick- not soupy.
  4. Add the seafood, 1/4 cup of swiss cheese, and remove from heat after 3 minutes.
  5. Garnish each crepe with a little sauce, more chopped green onions, swiss cheese, and a piece of shrimp.