photo by I'mPat
- Ready In:
- 6 medium mushrooms, chopped
- 3 tablespoons green onions, sliced
- 3 tablespoons butter
- 3 1⁄2 cups cooked lobsters, crab, scallops shrimp, chopped into bite sized pieces
- 8 ounces cream cheese, cut into cubes
- 1⁄3 cup half-and-half
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons sherry wine (optional)
- 1 cup swiss cheese, shredded
- 1⁄4 cup chopped green onion
- 16 crepes
- 2 1⁄4 cups flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 3 cups milk
- 3 eggs
- 2 tablespoons butter, melted
- For crepes;.
- Whisk dry ingredients together. Mix in eggs, milk and butter. With a hand beater mix until smooth.
- 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.
- 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.
- 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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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.
Someone mentioned thinning the batter. I will do that the next time...just a bit. I was able to make #11, 6" crepes. None ended up being test crepes. I intend to stack them with a combo of shrimp, mushrooms, and Thai curried scallops. My cheese blend includes some herbs and lemon. I will layer in a spring form pan and serve with asparagus and an Asian inspired cucumber salad.
RECIPE SUBMITTED BY
<p><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds most wonderful man, have an aan amazingly brilliant child (of course I would say that!). In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything. </p> <p>I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively.</p> <p>My rating system;</p> <p>5 stars= great, had fun making it and will make again</p> <p>4= made some changes as the recipe needed tweaking</p> <p>3= probably will not make again</p> <p>I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)</p>