These shrimp and scallop crepes are a seafood lover’s dream and will make the taste buds happy. Garnish with more sliced green onion if desired.
Ingredients
Crepe Batter
- 2 cups milk
- 1 cup all-purpose flour
- 3 large eggs
- 4 tablespoons melted butter, divided
Filling
- 1 tablespoon butter
- 6 ounces medium shrimp – peeled, deveined, and cut into 1/2-inch pieces
- 6 ounces bay scallops
- 1 teaspoon butter
- 1 cup sliced mushrooms
- ½ cup thinly sliced green onions
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup milk, or more as needed
- 1 cup chicken broth
- 1/3 cup grated Swiss cheese
- ¼ cup dry white wine
- 1 tablespoon sherry (Optional)
- salt and ground black pepper to taste
Directions
Step 1
Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.
Step 2
Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
Step 3
Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.
Step 4
Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.
Step 5
Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.
Step 6
Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.
Step 7
Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.
Step 8
Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 450 | |
% Daily Value * | |
Total Fat25g | 33% |
Saturated Fat15g | 75% |
Cholesterol216mg | 72% |
Sodium591mg | 26% |
Total Carbohydrate29g | 11% |
Dietary Fiber1g | 4% |
Total Sugars7g | |
Protein24g | |
Vitamin C3mg | 13% |
Calcium239mg | 18% |
Iron3mg | 18% |
Potassium476mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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