Seafood Crepes
Forepaugh's Restaurant in Saint Paul, Minnesota.
Ingredients
- For crepes:
- 4 eggs
- ½ cup half-and-half
- ½-¾ cup flour
- ½ teaspoon salt
- For seafood stuffing:
- 1 small onion, diced
- 4 ounces fresh mushrooms, diced (optional)
- 2 ounces butter
- 8 ounces cooked shrimp
- 4 ounces cooked crab meat
- 6 ounces cooked torsk or other white fish
- ¼ cup flour
- 2 ounces dry sherry
- 4 ounces half-and-half
Instructions
- Whip the eggs until foamy. Add half-and-half and salt and whip all ingredients until smooth.
- Heat an 8-inch crepe pan. For each crepe, brush a thin film of oil into the pan. Pour in enough batter to just cover the bottom of the pan. Tilt the pan in a circular motion until the batter will no longer coat the sides of the pan. Leave on medium heat until the crepe looks dry; turn the crepe out upside down on a plate.
- In a skillet, saute onions and mushrooms in butter until tender. Break the torsk into very small pieces. Add cooked seafood to the pan and saute until hot. Sprinkle flour over seafood and mix lightly until it becomes moistened with butter. Pour in sherry; sherry may ignite, but it will go out once the alcohol is burned out. Let the mixture come to a simmer. Pour on the half-and-half and mix briskly. Reduce heat and stir slowly until thickened. Cool.
- Place 2 tablespoons of stuffing on each crepe and roll the crepe around it. Place crepes on a baking sheet with loose edge down. Brush with some melted butter and bake at 350° for 10 minutes or until crepes are brown on the edges.