By pammyowl on July 30, 2012
Photo by I'mPat
Photo by I'mPat
"An elegant but easy dish, sure to impress your guests! You can use any seafood, your favorite shellfish, a combination of flavors is good."
Serving Size: 1 (245 g)
Servings Per Recipe: 8
"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."
"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."