Seafood Crepes

By Addie

These seafood crepes are made with shrimp, nutmeg, sherry, half and half, and crabmeat.

Ingredients

• CREPES:
• 1 cup plus 2 Tablespoons milk
• 2 eggs
• 2 Tablespoons butter. melted
• 1 cup all-purpose flour
• 1/4 teaspoon salt
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• SEAFOOD FILLING:
• 5 Tablespoons butter, divided
• 3 Tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 1/8 teaspoon freshly ground nutmeg
• 1 1/2 cups half and half
• 1 Tablespoon dry sherry
• 8 ounces cooked shrimp, halved length-wise
• 1/2 cup cooked, flaked crabmeat or lobster
• 1-2 Tablespoons grated Swiss or Parmesan cheese

Preparation

Step 1

MAKE CREPES:

In a small mixing bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for one hour.

Heat a lightly greased 8-inch crepe pan or 9-inch skillet. Stir batter; pour 1/4 cup in center of hot pan. Lift and tilt pan to coat bottom evenly with batter. Cook until batter looks dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes between wax paper or paper towels.
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MAKE FILLING:

Melt 3 Tablespoons of the butter in saucepan over meium-low heat. Stir in flour, salt, cayenne and nutmeg, cooking and stirring until bubbly. Add half and half and stir until thickened and smooth. Stir in sherry and seafood until blended.

Fill each of 10 crepes with about 2 Tablespoons seafood filling. Roll up and place in a shallow baking pan close together, seam down. Spoon any remaining seafood filling onto crepes in pan.

Melt remaining 2 Tablespoons of butter and drizzle over crepes. Sprinkle with cheese. Heat in preheated 350 degree oven for about 15 minutes or until heated through and bubbly.