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Crepes: Seafood Spinach Crepes




Source of Recipe


Castle Marne B&B, Denver, CO
Creamed Spinach:
1 pkg. Frozen chopped spinach, (10 oz. thawed)
2 tbsp. Butter
2 tbsp. Flour
1/2 cup chicken bouillon
1/2 cup milk
finely chopped onion, to taste
pinch of salt and pepper
1 tbsp. Grated Parmesan (optional)

Thaw and squeeze spinach to remove all excess moisture, set aside. Melt butter, stir in flour, cook till bubbly. Slowly stir in milk, bouillon, and onion and cook over low heat, until thickened, stirring constantly, about 5 minutes. Add spinach and season with salt, pepper, and Parmesan.

Seafood Filling:
1 tsp. Vegetable oil
1/2 medium onion, chopped
1 clove garlic, chopped 1/2 cup sliced mushrooms
8 oz. fresh crab, small cooked shrimp, bay scallops or a combination of both
2 tbsp. Fresh lemon juice
1/4 tsp. Dried tarragon
1/2 tsp. Salt
White pepper, to taste
(8) 6 1/2" crepes
(9) 1 cup shredded Swiss cheese

Prepare creamed spinach, set aside. Heat oil, sauté onion and garlic. Add mushrooms, cook until tender. Drain off any excess moisture, stir in creamed spinach, seafood, lemon juice, tarragon, salt and pepper. Preheat oven to 375 degrees. Spoon about 1/3 cup filling on each crepe. Roll to enclose filling. Place in lightly greased 13 x 9" baking dish. Sprinkle with cheese, bake about 15 minutes or until filling is heated through.

Serves 4.