Best 9 Seafood Crepe Filling Recipes

SHRIMP CREPES

Steps:

• Spray a 9x12-inch baking dish with cooking spray.
• Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
• Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
• Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
• Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
• Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
• Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.

SEAFOOD CREPES BEARNAISE

Steps:

• In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 10-in. nonstick skillet over medium heat; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Prepare bearnaise sauce according to package directions. Meanwhile, in a large skillet, cook scallops in butter over medium heat for 3-4 minutes or until scallops are firm and opaque. Add the shrimp, crabmeat and bearnaise sauce; heat through. Set aside 1/2 cup filling., Spread 1/3 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Place in a greased 13x9-in. baking dish. Spoon reserved filling over top; sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through and cheese is melted.

SEAFOOD CREPES

Steps:

• In medium bowl, beat all crepe ingredients with wire whisk or hand beater until smooth. For each crepe, lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom. Cook until light brown; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
• In 2-quart saucepan, melt butter over medium heat. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender. Stir in shrimp, crabmeat, half-and-half and cream cheese. Cook over medium heat, stirring constantly, until cheese is melted.
• Spoon about 1/4 cup seafood mixture down center of each crepe; roll up. Place in 11x7-inch (2-quart) glass baking dish. Sprinkle with Swiss cheese.
• Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through. Sprinkle with remaining 2 tablespoons onions.

SEAFOOD CREPES

Steps:

• For crepes;.
• Whisk dry ingredients together. Mix in eggs, milk and butter. With a hand beater mix until smooth.
• In an 8" skillet or crepe pan, lightly brush with butter, heat until bubbly on medium heat, pour a scant 1/4 cup batter and, swirl it around to coat the pan. Cook until top is dry and bottom is light brown. Flip and cook the other side. Stack on top of each other and keep warm. * tip*You can easily do the crepes ahead and stack them with waxed paper between each one, refrigerate for up to 2 days or freeze for up to 3 months.
• Saute the mushrooms and green onion in butter until tender. Put the seafood, 1/2 and 1/2, cream cheese and parsley in the pan, over medium heat, until the cheese has melted. Pour in Sherry.
• In each crepe, place 1/4 cup seafood filling, roll and place in a two baking dishes, 12" x 71/2" x 2", seam side down. Top each pan with the Swiss cheese and place in a 350 degree oven until the crepes are hot, approximately 20 minutes.

SEAFOOD CREPE FILLING

Steps:

• Melt butter in pan and cook the leek till softened. Add the flour and stir inches.
• Add milk or cream, then gradually add white wine or fish stock. Stirr continously. Use a little less or more milk/wine/stock according to your preferred consistency.
• Stir in cheese and parsley and season with salt and pepper.
• Add prawns and fish.
• Spoon filling over crepe, add a sprig of parsley garnish, and dribble some of the sauce over the side!

CREPES WITH SEAFOOD FILLING AND LOBSTER SAUCE

Steps:

• Make the crepes: In a bowl place the flour, whisk in the milk and water, a little at a time. Mix in the eggs, the salt and butter and continue to whisk until smooth. Let stand, covered, 30 minutes. Heat a crepe pan over moderate heat until very hot, brush with melted butter. Add 1/4 cup of batter to center of pan. Tilt pan in all directions, pouring out excess batter into bowl. Cook 30 seconds, or until golden brown. Turn and cook 20 to 30 seconds more. Invert crepe onto plate. Continue to make crepes in the same manner.
• Make the filling: In a skillet, set over moderate heat, melt the butter and cook the shallots until softened. Add the shellfish and cook for 2 minutes. Add the wine and Madeira, simmer, covered, 1 minute. Uncover, increase heat to high and reduce until all the liquid has been evaporated. Season with salt and pepper. Stir in chives.
• Make the white sauce: In a saucepan set over moderately low heat, melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot milk and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer 1 minute. In a small bowl combine the egg yolk and cream. Remove the pan from the heat and whisk in the yolk mixture. Return to heat and cook, stirring, until very thick. Season with nutmeg, salt and pepper. Fold in shellfish and cheese.
• Make the lobster sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot lobster stock and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer until slightly thickened. Add heavy cream and 3 tablespoons of the lobster butter and simmer, whisking occasionally, for one hour. Whisk in remaining lobster butter.
• To assemble the crepes: Arrange crepe, browned-side down, on counter. Place 1/2 cup filling in center. Fold 2 sides of crepe over mixture so that they meet in the center. Fold top and bottom sides of crepe over so that they meet in the center. Turn crepe over and transfer to a buttered flameproof baking dish. Prepare remaining crepes in the same manner. Cover the crepes with some of the lobster sauce and sprinkle with grated Swiss cheese. Put under a preheated broiler 1 to 2 minutes, or until cheese is melted.
• Remove meat from the lobster, and reserve. Add shells to the hot lobster stock or fish broth, and simmer for 1 hour. Remove shells, and chop into small pieces. Add shells to food processor work bowl (or blender) and add butter. Pulse 5 to 6 times. Return mixture to saucepan and melt butter again. Strain carefully and reserve lobster butter.

SEAFOOD CREPES

Steps:

• For the crepes:
• Place the flour and sugar in a medium sized mixing bowl. Slowly whisk in the milk, egg, vegetable oil, and butter. Heat a nonstick pan or crepe pan over moderate heat. Brush the pan lightly with butter.
• Pour 1/4 cup of the crepe batter into the center of the hot pan and tilt it in all directions. The batter should coat the pan in a light covering. After about 30 seconds, the bottom side of the crepe should be lightly browned and the crepe should be ready to be flipped. Shake the pan in order to release the crepe, then turn it by using a spatula or the flip of your wrist. Cook the crepe for an additional 15 to 20 seconds and turn it out onto a plate. Repeat this process with the remainder of the crepe batter. Use a round 4-inch cookie cutter to cut the crepes into hors d' oeuvre sizes.
• For the filling:
• In a small saucepot, bring the white wine to a boil and reduce by half. Add the cream and bring to a boil. Mix the cornstarch together with the cold water and whisk it into the cream and wine mixture until thickened. Let cool. In a large mixing bowl, place the crab, shrimp, and chopped egg and toss together lightly. Fold in the thickened cream mixture and season, to taste, with salt and pepper. Add the parsley.
• To assemble:
• Place a heaping tablespoon of the seafood filling in the upper left hand side of a crepe. Fold the crepe in half and then fold it in half again. Continue this process until all the crepes are filled, or all the filling is used. Serve the crepes at room temperature placed inside folded doilies.

CREAMY (AND LOW FAT?!) SHRIMP CREPE FILLING

Steps:

• Spray a nonstick pan with cooking spray. Saute onions and celery over medium-low heat, stirring occasionally. Set aside.
• Melt the butter in a pan over medium-low heat. Stir in the flour and nutmeg until smooth.
• Gradually stir in the milk. Cook until smooth and thickens a little.
• Add the cheese, and stir until melted.
• Add sauted vegetables, tomato, shrimp, and parsley, stirring to coat.
• To assemble, place one crepe on a dinner plate and spoon seafood and sauce down the middle. Roll crepe and repeat.
• Makes enough filling for 3-4 crepes, depending on how full you like them.

CRAB AND SHRIMP CREPES WITH MORNAY SAUCE

Steps:

• Make crepes---------.
• Combine all ingredients (except for cooking oil) for crepes in a bowl and blend with a whisk until smooth.
• Cover batter and set aside for 30 minutes.
• Heat cooking oil in pan.
• Add 2 tablespoons of batter and cook until lightly browned on bottom side (about 1 1/2 minutes).
• Turn and cook other side.
• Repeat with remaining batter.
• Place crepes between pieces of waxed paper to keep from sticking together.
• Set aside.
• Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees.
• For Mornay sauce-----------.
• In a small saucepan, melt butter and blend in Flour.
• Stir in milk.
• Cook, stirring constantly, until sauce thickens.
• Add cheese and blend well.
• Add egg yolk mixture and blend well.
• Season with salt and pepper and remove from heat.
• For Crepe mixture----------.
• Butter a large shallow baking dish.
• In a skillet melt 4 tablespoons of butter and sauté onions and mushrooms until tender.
• Stir in seafood.
• Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper.
• Stir together until heated through.
• Spoon 2 tablespoons of mixture into middle of crepe and roll up.
• Place seam side down in buttered baking dish.
• Repeat with remaining crepes.
• Top with remaining sauce and Parmesan cheese.
• Bake for 15 minutes until sauce is warm and bubbly.