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.
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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:
Our cookbooks link:
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.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
VC Gourmet Lobster Crepe
VC Gourmet In Highland California began offering a new line of Crepes.
Visit them at VCGourmet.com
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.
Savoury Crepe with spicy Prawn Filling
The Perfect paper thin delicious crepe with a spicy Prawn filling! Ohh sooo Goood! Thanks for your subscription, shares and likes! ❤️
Savoury Crepes with Spicy Prawn Filling
Crepes
Ingredients
1 cup flour
2/3 teaspoon salt
2 cups skim milk
6 eggs
2 teaspoons sugar
1/2 cup water ( to adjust consistency of batter)
Method
In a mixer whisk eggs until light and fluffy with whisk attachment. Add milk and sugar and blend in. Lastly add flour and salt mix a little at a time until thin batter forms. Cook on preheated griddle until fry on top and golden brown under.
Spicy Prawn Filling
Ingredients
2 medium onions diced
2 cayenne peppers slit
1/2 teaspoon curry powder
2 Tablespoons teaspoon dill (save some for garnish)
Salt
340 g bag of frozen prawns (fresh if available)
1/2 teaspoon crushed ginger/garlic mix
1/2 teaspoon cumin
1/2 teaspoon mustard
2/2 teaspoon turmeric
3 Tablespoons Extra Virgin olive
Method
In a sauce pan sauté onions as peppers in oil. Add spices and stir. Add ginger/garlic prawns and dill and stir. Ready when all moisture disappears. Fill crepes and serve hot. Sprinkle with chopped fresh dill for garnish.
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