Decadent Seafood Crepes

If you’re looking to elevate your home dining experience, few dishes can match the sophistication and comfort of seafood crepes. These delicate, thin pancakes envelop a rich and savory filling, making them a delightful option for both special occasions and cozy family dinners. The beauty of seafood crepes lies in their versatility; they can be adapted to suit your preferences, whether you crave the sweetness of fresh fruit or the richness of a savory seafood medley.

Elevate your home dining experience with this decadent seafood crepes recipe that combines sophistication and comfort. These delicate crepes are filled with a savory seafood medley and a rich creamy sauce, making them ideal for special occasions or family dinners. With easy-to-follow steps, even novice cooks can master this luxurious dish. Impress your guests with stunning presentation and tantalizing flavors that celebrate the art of cooking. Dive into a world of culinary delight today!

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Ingredients

For the Crepes:

1 cup all-purpose flour

2 large eggs

1 ½ cups milk

2 tablespoons melted butter

½ teaspoon salt

1 tablespoon chopped fresh chives (optional)

For the Seafood Filling:

1 tablespoon olive oil

1 tablespoon butter

1 small onion, finely chopped

2 cloves garlic, minced

½ cup shrimp, peeled and deveined (fresh or frozen)

½ cup scallops, cleaned and quartered

½ cup crab meat, picked over for shells

½ cup heavy cream

½ cup grated Gruyère cheese

1 teaspoon lemon juice

Salt and pepper to taste

Fresh parsley, chopped, for garnish

For the White Wine Sauce:

1 cup dry white wine

1 cup fish or seafood stock

1 tablespoon Dijon mustard

1 tablespoon fresh dill, chopped

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Instructions

Make the Crepes:

- In a bowl, whisk together the flour and salt. In another bowl, beat the eggs, then add milk and melted butter. Slowly incorporate the dry ingredients into the wet, whisking until smooth. If using, stir in chopped chives.

- Heat a non-stick skillet over medium heat and grease lightly with butter. Pour a small ladle of crepe batter, swirling to cover the skillet evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another 30 seconds. Keep warm while you repeat with the remaining batter.

Prepare the Seafood Filling:

- In a large skillet, heat olive oil and butter over medium heat. Add onion and garlic; sauté until the onion is translucent.

- Add shrimp and scallops, cooking until shrimp turns pink and scallops are opaque (around 4-5 minutes). Stir in the crab meat, then pour in the heavy cream and Gruyère cheese. Add lemon juice, seasoning with salt and pepper to taste. Cook until the cheese has melted and the mixture is creamy. Remove from heat.

Make the White Wine Sauce:

- In a saucepan, combine white wine, seafood stock, and Dijon mustard. Bring to a simmer over medium heat, reducing the mixture for about 10 minutes until slightly thickened. Stir in chopped dill and remove from heat.

Assemble the Crepes:

- Take a warm crepe, spoon a generous amount of the seafood filling onto one side, fold over, and transfer to a plate.

- Drizzle with the white wine sauce and garnish with fresh parsley.

Serve:

- Serve immediately while hot, pairs beautifully with a crisp green salad and a glass of the same white wine used in the sauce.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4