How To make Curried Seafood Crepes
for the filling: 2 cups chicken stock
2 cups dry white wine
salt 1/2 pound sea scallops -- cut into 1/2-inch
pieces 1/2 pound scrod fillet :
cut into 1/2-inch
pieces 3 tablespoons unsalted butter
2 carrots :
halved lengthwise
and cut crosswise :
into 1/4-inch -- slices 1 pinch sugar
2 tablespoons all-purpose flour
2 teaspoons curry powder
1 cup milk
2 tablespoons bottled major grey's chutney minced
fresh lemon juice to taste 1 cup frozen peas :
thawed
1 tablespoon minced fresh parsley
1 recipe curry crepe batter (recipe
-- follows) parsley sprigs for garnish lemon slices for garnish
For the filling: In a large saute pan bring 4 cups water to a simmer, add the s callops and the scrod, and poach the seafood, its surface covered with a butter ed round of waxed paper, at a bare simmer for 5 minutes. Drain the seafood and reserve the poaching liquid in a bowl. In the pan melt 1 tablespoon of the butt er, stir in the carrots, 2 tablespoons water, salt, sugar, and cook covered, ov er moderate heat for 2 minutes. Remove the lid, cook carrots, stirring, for 1 m inute, or until they are just tender, and add them to the seafood. Melt the rem aining 2 tablespoons butter in the pan, whisking in the flour, and cook the rou x over moderately low heat, whisking for 3 minutes. Whisk in the curry powder, add the milk in a stream, whisking, and salt and pepper to taste, and cook the mixture, whisking until it is smooth. Simmer, whisking occasionally for 5 minut es, or until it is very thick, then stir in the chutney and the lemon juice. St ir in the seafood and carrot mixture, the p! ! ! eas, minced parsley, and enough of the poaching liquid, by teaspoonfuls, to thi n to desired consistency. Put 2 tablespoons of mixture into each prepared crepe filling one quadrant, fold the crepe in half over the filling, and fold it in half again to form a triangle. Arrange the crepes on a buttered baking sheet an d bake them in a preheated oven for 10 minutes, or until they are heated throug h. Transfer the crepes to serving plates and garnish with parsley and lemon.
How To make Curried Seafood Crepes's Videos
Recipe Coconut crepes with prawn red curry
Recipe - Coconut crepes with prawn red curry
INGREDIENTS:
●Ingredients (serves 6)
●75g (1/2 cup) plain flour
●Pinch of salt
●160ml (2/3 cup) coconut milk
●2 eggs, lightly whisked
●40g butter, melted, to grease
●1 tbs peanut oil
●1 tbs red curry paste
●24 medium green prawns, peeled, deveined
●125ml (1/2 cup) coconut cream
●125ml 1/2 cup
●100g green beans, topped, cut into 2cm lengths
●1/2 bunch watercress, sprigs picked, washed, dried
Shrimp and Blue Crab Crepes, Carolina Cooking 3035
Carolina Cooking
Shrimp and Blue Crab Crepes, Chelsea’s Wine Bar & Eatery, Episode 3035 Season 3
Get the recipe: gibbssmithbooks.com
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Thailand crepes with various toppings / 태국 크레페 / Thai street food
** Location and pricing information **
Tepprasit night market
Google maps -
Seafood Cheese Pizza Crepe 49 THB (1.6 USD)
Franklyn Taylor - Sensational Seafood with Crepes Recipe
SENSATIONAL SEAFOOD with CREPES
4 servings
Preparation Time: 30 minutes Total Time: 60 minutes
12oz. Lobster, shelled and cut into ½ inch pieces
12oz. shrimp (U-16-20), shelled, deveined and cut into ½ inch pieces
4 Tbsp. butter, divided
4 garlic cloves, minced
2 medium shallots, sliced
2 Tbsp. fresh tarragon leaves, chopped
4oz. Shitake mushrooms, sliced
6oz. Philadelphia Savory Garlic Cooking Crème
¾ cup heavy cream
4 - 10in prepared crepes
Salt
Pepper
Water
Remove lobster from shell, cut into ½ inch pieces. Remove shrimp from shell, devein and cut into ½ inch pieces. Season lobster and shrimp lightly with salt and pepper.
In a medium sauce pan, over medium-high heat, add 2 Tbsp. butter. Cook lobster followed by shrimp until opaque and set aside.
In a medium sauce pot over medium heat, add 2 Tbsp. butter. Add garlic and shallot, cook for about 3-4 minutes until shallots are translucent and do not let garlic brown. Add mushrooms and continue cooking for another 3 minutes. Add Philadelphia Cooking Crème and heavy cream, stirring constantly. Bring to a simmer, do not let it boil. Add tarragon and fold in seafood; and continue cooking until the seafood is heated through. Add salt and pepper to taste. (Add water to meet you desired consistency).
On each plate, place crepe in the center, spoon about 6oz. of seafood mixture to cover 2/3 of the crepe towards the center. Fold the remaining 1/3 of the crepe over the seafood mixture, some seafood should be visible. Garnish and serve.
PORK & SHRIMP CREPE | BUNH XEO | CRAVINGS
What you'll need:
Crepe:
1 bag rice flour
2 1/2 Tbsp curry powder
1 tsp salt
8 eggs
1 can coconut milk
4 cups warm water
3 bulbs green onions chopped
1/2 lb cooked ground pork ( seasoned with pinch of salt and pepper)
1 1/2 cups mini cooked shrimp
Other:
vegetable oil
non stick pan
Optional:
bean sprouts
crushed peanuts
Sauce:
3 cups water
7-8 cubes palm sugar or 1/2 cup + 2 Tbsp sugar
2 Tbsp fish sauce
3 Thai chili peppers chopped
1 Tbsp lime juice
2 Tbsp corn starch + 2 Tbsp water
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Gluten Free Crab Casserole Crepes
Join Margie Traxler, Founder and CEO of Grain Free Mamas as she walks you through making her Gluten Free Crab Casserole Crepe.
Margie's Crab casserole in a Grain Free Mama's Organic Garlic & Onion Crepe, all tied up to make a little bowl! Creative and festive! A great seafood dish to have during the holidays and all year long!
Grain Free Mamas produces baking mixes that allow you you to make deliciously delectable desserts that were gluten free, grain free, sugar free and still tasty, for the whole family fright from your own kitchen.
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Download or print the Gluten Free Crab Casserole Crepe recipe used in this video visit:
Watch this two minute video on How to make the crepes used in the recipes
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Grain Free Mamas makes the best gluten free - grain free - sugar free baking mixes for crepes, pizza crusts, cookies and muffins.
No Grains - No Sugar - No Problem!
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