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    You are in: Home / Recipes / Seafood Crepes Recipe
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    Seafood Crepes

    Seafood Crepes. Photo by I'mPat

    1/2 Photos of Seafood Crepes

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    pammyowl's Note:

    An elegant but easy dish, sure to impress your guests! You can use any seafood, your favorite shellfish, a combination of flavors is good.

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    Units: US | Metric


    1. 1
      For crepes;.
    2. 2
      Whisk dry ingredients together. Mix in eggs, milk and butter. With a hand beater mix until smooth.
    3. 3
      In an 8" skillet or crepe pan, lightly brush with butter, heat until bubbly on medium heat, pour a scant 1/4 cup batter and, swirl it around to coat the pan. Cook until top is dry and bottom is light brown. Flip and cook the other side. Stack on top of each other and keep warm. * tip*You can easily do the crepes ahead and stack them with waxed paper between each one, refrigerate for up to 2 days or freeze for up to 3 months.
    4. 4
      Saute the mushrooms and green onion in butter until tender. Put the seafood, 1/2 and 1/2, cream cheese and parsley in the pan, over medium heat, until the cheese has melted. Pour in Sherry.
    5. 5
      In each crepe, place 1/4 cup seafood filling, roll and place in a two baking dishes, 12" x 71/2" x 2", seam side down. Top each pan with the Swiss cheese and place in a 350 degree oven until the crepes are hot, approximately 20 minutes.

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    Ratings & Reviews:

    • on June 02, 2013


      I scaled back for 4 serves using one egg but found the mix was too thick and my first crepe was more like a pancake so thinned down with some more milk and ended up with 14 very nice crepes of which I used 8 and the other 4 will be served as dessert with fresh fruit and cream. For the seafood I used prawns/shrimp, scallops, mussel meat and cobia/fish and had a cup of mix left over which went really well as toasted sandwiches for lunch (so far a dessert, lunch and dinner from 1 recipe :lol: ), would also like to serve the seafood mix in voule-e-vent cases with a sprinkle of cheese on top. Thank you pammy owl. made for Make My Recipe - Re-union edition. Saw this recipe offered in Please Review My Recipe and just had to post I have since used the seafood filling in voule-e-vents and it was delicious and looked very elegant.

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    • on February 05, 2013


      Used a combination of shrimp and lobster meat for this. I also used a small bit more milk to these. To be honest, I hardly make seafood recipes, though this was a DELIGHT. They turned out perfect, and was a nice enjoyable treat for dinner tonight. The flavor was nice, saying that we hardly have seafood, but we definately enjoyed it. I also ended up with the 16 crepes as posted. It also made for a nice quick go to recipe, after an after-school event late this afternoon. Pammy, you especially made 2 kids happy with this. Very enjoyable. Made for Best of 2012.

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    Nutritional Facts for Seafood Crepes

    Serving Size: 1 (245 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 443.8
    Calories from Fat 246
    Total Fat 27.3 g
    Saturated Fat 15.8 g
    Cholesterol 149.0 mg
    Sodium 499.7 mg
    Total Carbohydrate 34.5 g
    Dietary Fiber 1.2 g
    Sugars 1.6 g
    Protein 15.2 g

    The following items or measurements are not included:



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