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    Seafood Crepes


    Source of Recipe


    by Melissa, from lesleycooks

    Recipe Link: http://lesleycooks.tripod.com/seafood/seafoodcrepes.htm

    List of Ingredients




    3-tbsp. butter, divided
    1/2-cup finely diced red pepper
    3-cloves garlic, minced
    2-tsp. finely grated lemon peel
    1/2-lb. med. shrimp, peeled
    1/2-lb. scallops (bay)
    3-tbsp. flour
    1-cup whipping cream
    1/4-cup chopped fresh parsley (1-tbsp + 1-tsp dried)
    1/4-cup chopped fresh dill (1-tbsp + 1-tsp dried) (I don't remember dill??)
    2-tbsp. lemon juice
    1/2-tsp. salt
    Pinch cayenne (big one!)
    4-9 inch crepes (see below)

    Recipe



    In large saucepan, melt 1 tbsp. butter over med. heat
    Add red pepper, garlic and lemon peel; cook 1 min
    Add shrimp and scallops, cook just until scallops turn opaque and shrimp turn pink
    Take out, set aside
    In same pan, melt remaining butter over med.; stir in flour until combined
    Add cream, stirring until it boils & thickens (will be very thick)
    Stir in seafood and herbs; gently heat
    Add lemon juice, salt and cayenne
    If necessary, thin mix with crème or lemon
    Heat crepes, fill with about 2/3 cup filling

    Crepes

    1-egg
    1/4-cup milk
    1/3-cup water
    2/3-cup flour
    1-tbsp. veg. oil
    1/4-tsp. sugar
    1/16-tsp.salt

    Beat egg till frothy.
    Add remaining ingredients, till smooth.
    For 9-in. crepes use 1/4 cup measure.
    Pour into hot pan; roll pan, brown lightly, one side only

    Makes 4 or 5-9 inch crepes (batter must be very thin to roll good)


 

 

 

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