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Seafood Crêpes

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Rate this recipe 4.3/5 (7 Votes)

Ingredients

  • 8 oz (250 g) cleaned shrimp
  • 8 oz (250 g) scallops
  • 3 tbsp (45 mL) unsalted butter
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • ½ cup (125 mL) dry white wine
  • 1 tbsp (15 ml) Pernod
  • 3 tbsp (45 mL) finely chopped chives
  • 2 tbsp (25 mL) chopped tarragon
  • 2 tsp (10 mL) finely grated lemon zest
  • Kosher salt and freshly ground pepper
  • 8 cooked crepes (Basic Crepes - recipe follows)

Details

Servings 12

Preparation

Step 1

1. Cut the shrimp in half, lengthwise, and the scallops in quarters or halves, depending on their size. Set aside.

2. In a large frying pan, melt 2 tbsp (25 mL) of the butter over medium heat. Add the shallot and cook until transparent. Add the garlic, shrimp and scallops and cook, stirring constantly, until the seafood is just cooked. Using a slotted spoon, transfer the seafood to a bowl.

3. Add the wine to the pan and bring to a boil, and deglaze by scraping up the browned bits from the pan. Boil until reduced by half, add the Pernod and pour over the shrimp and scallops in the bowl. Stir in the chives, tarragon, lemon zest and season with salt and pepper.

4. Preheat the oven to 400ºF (200ºC).

5. Butter a 9 x 13-inch (23 x 33-cm) baking dish with the remaining butter. Put 1 crêpe on the counter and place 2 to 3 tbsp (25 to 45 mL) of seafood mixture on it just below the centre. Roll up the crêpe and place it in the prepared baking dish. Repeat until all the crêpes and mixture are used up.

6. Pour the remaining liquid over the crêpes cover the baking dish with foil and bake for about 15 minutes or until hot.


Makes 8 crepes
Basic Crêpe Recipe
1 cup (250 mL) flour
Pinch salt
2 eggs
1 to 1¼ cups (250 to 300 mL) whole milk
2 tbsp (25 mL) unsalted butter, melted
Vegetable oil



1. Sift the flour and salt into a large bowl. Make a well in the centre of the flour and add the eggs. Whisk the eggs into the flour and then slowly add 1 cup (250 mL) milk. Whisk until smooth, then add the melted butter. Strain the mixture into a large glass measuring cup, cover and refrigerate for 1 hour.

2. Remove the mixture from the refrigerator and stir to check the consistency (it should resemble thin cream). Add the extra milk if necessary.

3. Wipe out the seasoned crêpe pan with an oiled paper towel then place it over medium-high heat. When you see a light haze over the pan it is hot enough to begin.

4. Pour in a small amount of mixture (about 3 tbsp/45 mL) into the pan (it should sizzle). Swirl and tilt the pan to spread the batter as thinly as possible. Pour any excess batter back into the measuring cup.

5. Use a spatula to trim the crêpe where the excess batter was poured off. Return the pan to the heat and cook until the top surface is dry and the edges begin to curl, 10 to 15 seconds. Using a spatula, flip the crêpe over and cook on the second side about 10 seconds.

6. Slide the cooked crêpe onto a clean towel. Continue with the remaining mixture.

Tips
1. Always make the batter in advance. It should rest for at least 30 minutes before cooking and can be kept overnight in the refrigerator. Bring the batter to room temperature before using.

2. Crêpes can be made ahead of time and refrigerated for 3 days, well wrapped and layered with wax paper or frozen for 2 months.

3. To reheat crêpes, brush a baking sheet with melted butter and layer the crepes on top. Cover with aluminum foil and reheat in a 400ºF (200ºC) oven for about 4 minutes.

4. To reheat filled crêpes, fill the crêpes when cold and place them in a baking dish and reheat in a 400ºF (200ºC) oven or until the filling is hot.

5. You can replace half the flour with whole wheat or buckwheat flour.

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