Seafood Crepes

Ingredients Tick them off

Seafood Sauce

• 12 to 22 Shrimpeach
• 8 to 12 Scallopseach
• ¼ to ½ cup Crab Meator canned
• 1 small Onionpeeled and chopped
• 8 Mushroomseach or more
• 1 Celery stickchopped
• 1 cup Shredded Cheeseor more
• 2 tbsp Butter or margarine
• ½ tsp White pepper
• ½ tsp Sea salt
• 1½ cups Cream or milk
• 1 clove Garlic
• 1 tbsp Olive oil
• 1 tsp Parsley
• 1 Carrotshredded

Basic Crepes

• 1½ cups All-purpose flour
• 3 large Eggs
• 3/4 cup Milkfresh or evaporated
• ½ cup Water
• 3 tbsp Butter or margarinemelted and room temp
• ½ tsp Sea salt
• 1 tbsp Spray oilor oil of choice for pan

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Method Tap a step to keep your place

Seafood Filling

1. In a pan on a medium heat, add butter, olive oil, chopped onion, chopped celery and shredded carrot and fry until cooked. Then add sea salt, pepper and milk or cream, mix in together.

2. Continue cooking until creamy, then top with shredded cheese, pressed garlic and all seafood.

3. Fold together and let cook for five minutes and coat with the tasty cream sauce. Lower the heat to warm and make your crepes…..

Crepes

1. In a bowl add large eggs and whisk together, add in water, milk and flour; whisking until combined. Continue to stir together until smooth.

2. Add room temperature melted butter or margarine and sea salt; continue mixing until smooth.

3. In a medium frying pan or pan of choice on a medium to high heat, add just a drop of cooking oil or spray oil.

4. Then pour about ¼ cup of crepe batter in hot pan, tilting the pan and rolling the batter in a circular motion to coat all around pan.

5. Start cooking crepes until it starts to brown and the batter on top is no longer wet, about 30 seconds to 1 minutes or more if needed.

6. Take a spatula and run around the edge of the crepe to left it a little, when it looks like it’s ready. Flip crepe over with big spatula or flip it over by tossing in the air.

7. Fry about another 30 seconds to a minute on the other side using more oil if needed.

8. Then flip out on plate, putting a piece of paper towel between each one and continue making all the crepe before adding the seafood filling to the crepe and no liquid; serve hot.

9. If you like to make a casserole, layer the rolled crepes in your pan and top with the leftover liquid from the seafood sauce. Top with cheese of choice, bake in a preheated oven of 350ºf for 20 or 30 minutes. serve hot and top with parmesan cheese….