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

    Average Rating:

    2 Total Reviews

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    • 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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