How To make Crab Crepes En Casserole

SEAFOOD CREPES - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making SEAFOOD CREPES. See recipe posted below!
Our oldest son Brad helped us make these tasty basic crepes, thank you son love mom and dad!

To view & download the full recipe, please view it here on our website:

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Ingredients:
12 to 22 shrimp 12 scallops
½ to 1 cup crab, fresh or canned 2 tbsp butter
1 small onion, peeled and chopped ½ tsp sea salt
½ tsp white pepper 1½ cups cream or milk
1½ cups shredded white cheese 1 clove garlic
1 shredded carrot 8 sliced mushrooms
1 chopped slick celery and leaves 1 tbsp olive oil
1 tsp parsley
Extra cheese is you bake the seafood crepes….

Recipe for Crepes
12 crepes
1½ cups all purpose flour 3 large eggs
3/4 cup fresh or evaporated milk ½ cup water
3 tbsp butter or margarine ½ tsp sea salt
1 tbsp cooking oil for frying crepes

Method for Seafood Filling:
In a pan on a medium heat, add butter, olive oil, chopped onion, chopped celery and shredded carrot and fry until cooked. Then add sea salt, pepper and milk or cream, mix in together.
Continue cooking until creamy, then top with shredded cheese, pressed garlic and all seafood.
Fold together and let cook for five minutes and coat with the tasty cream sauce. Lower the heat to warm and make your crepes…..
Method for Crepes:
In a bowl add large eggs and whisk together, add in water, milk and flour; whisking until combined. Continue to stir together until smooth.
Add room temperature melted butter or margarine and sea salt; continue mixing until smooth.
In a medium frying pan or pan of choice on a medium to high heat, add just a drop of cooking oil or spray oil.
Then pour about ¼ cup of crepe batter in hot pan, tilting the pan and rolling the batter in a circular motion to coat all around pan.

Start cooking crepes until it starts to brown and the batter on top is no longer wet, about 30 seconds to 1 minutes or more if needed.
Take a spatula and run around the edge of the crepe to left it a little, when it looks like it’s ready. Flip crepe over with big spatula or flip it over by tossing in the air.
Fry about another 30 seconds to a minute on the other side using more oil if needed.
Then flip out on plate, putting a piece of paper towel between each one and continue making all the crepe before adding the seafood filling to the crepe and no liquid; serve hot.

If you like to make a casserole, layer the rolled crepes in your pan and top with the leftover liquid from the seafood sauce. Top with cheese of choice, bake in a preheated oven of 350ºf for 20 or 30 minutes. serve hot and top with parmesan cheese….
I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.


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Recipe for lobster crepes

Salt and Spirits, a tiki bar and restaurant, in Boca Raton cooks up lobster crepes.

Classic Hot Crab Dip For A Crowd • Tasty

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EXTERNAL CREDITS
Karlee Rotoly

Recipe Crepes with creamy seafood and dill

Recipe - Crepes with creamy seafood and dill
INGREDIENTS:
●Ingredients (serves 6)
●2 tablespoons olive oil
●1 medium leek, thinly sliced
●2 tablespoons plain flour
●1 1/2 cups fish stock
●1/2 cup pure cream
●2 tablespoons dijon mustard
●1/4 cup chopped fresh dill leaves
●600g firm white fish fillets, chopped
●400g green king prawns, peeled, deveined
●1 quantity Basic crepes (see related recipe)
●2 tablespoons stale white breadcrumbs

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Watch the BBC first on iPlayer ???? Marcus Wareing shows you his recipe for crab omelette arnold bennet. Marcus has substituted the traditional smoked haddock for crab. Served with a crispy topping of gruyere cheese and hollandaise sauce.

MasterChef: The Professionals | Series 12 Episode 2 | BBC

#BBC #MasterChef #MealsinMinutes

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How to make creamy savory French crepes like in France : Ham cheese & mushroom filling (vegetarian)

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How to make creamy savory crepes like in France: in today cooking class we look at recreating the authentic savoury crepes filled with a creamy béchamel sauce garnished with a blend of ham and cheese and another delicious vegetarian version with mushroom.

INGREDIENTS AND WRITTEN RECIPE:


for the crepe making tutorial:


The beauty about these savoury crepes is that they are made first then kept frozen for later use. Once frozen the crepes have to be pan fried which gives the crepes a crispy layer outside and a warm creamy filling inside.

They are perfect to be made in advance in big batch so you have them ready for any occasions. In France those crepes have been round for more than 30 years and are loved by adult and children alike. They are simply one of the best form of savoury crepe you will ever try.


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Cookware I used in this video:

Crepe pan
stainless steel frying pan
large glass bowl
balloon whisk
medium size saucepan



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WRITTEN RECIPES ARE ON MY WEBSITE


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My Filming equipment:

Video camera:

Microphone:



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