Citrus Shrimp Crepe Filling Recipes

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.

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.

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.

SAVORY SHRIMP CREPES

Steps:

• Thaw shrimp as directed on bag.
• Heat oven to 375. Spray 13x9-inch (3 quart) glass baking dish. In medium bowl, beat eggs and 2/3 cup flour with electric mixer on medium speed until well blended. Slowly beat in 1 cup milk until smooth.
• Heat 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into center of skillet, then tilt skillet so batter evenly coats bottom. Cook 45 to 60 seconds or until top appears dry; turn crepe and cook 15 to 20 seconds longer. Remove from skillet, stack crepes on plate. Stir batter in bowl occasionally during cooking. Repeat with remaining batter making about 11 more crepes.
• In 10-inch skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until mushrooms are lightly browned. Drain; set aside.
• In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add 1/3 cup flour; cook, stirring constantly, until bubbly and smooth. Gradually stir in 2 cups milk, cooking and stirring until mixture boils. Boil and stir 1 minute. Reduce heat to low. Stir in dill, salt, pepper, thawed shrimp and 2 cups of the cooked mushrooms. Cook 2 to 3 minutes, stirring occasionally, until shrimp are thoroughly heated.
• Place 1/3 cup shrimp mixture on each crepe; roll up and place in baking dish.
• Cover tightly with foil; bake 20 minutes. Uncover; bake 5 minutes longer. Reheat remaining mushrooms over low heat 2 minutes. Serve crepes topped with mushrooms and if desired, garnished with fresh dill sprigs.

CAJUN SHRIMP CREPES

Steps:

• Combine milk, flour, and eggs in a blender. Blend on high speed until well mixed, about 1 minute. Let batter rest for 30 minutes.
• Heat an 8-inch nonstick skillet over medium heat. Lift pan and pour about 3 tablespoons batter into the center; tilt skillet so batter evenly coats bottom. Cook until top appears dry, 45 to 60 seconds. Flip and cook 15 to 20 seconds more. Remove crepe and stack onto a plate. Repeat with remaining batter; you will have leftover crepes for another use.
• Melt 2 tablespoons butter for filling in a skillet over medium heat. Add bell peppers and onion; stir-fry until tender, about 5 minutes. Stir in garlic and cook until fragrant. Add remaining butter, shrimp, and Cajun seasoning.
• Mix cream, flour, and Cajun seasoning together; slowly pour into the shrimp mixture. Cook and stir until slightly thickened, about 2 minutes. Pour in white wine and cook until heated through and thickened as desired, 2 to 5 minutes more.
• Spoon some of the shrimp filling into the middle of each crepe and roll crepe around filling, or fold in halves or quarters.

SHRIMP AND SCALLOP CREPES

Steps:

• Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.
• Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
• Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.
• Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.
• Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.
• Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.
• Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.
• Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.

CURRIED SEAFOOD CREPES

Steps:

• Make the filling:
• In a large saucepan bring 4 cups water to simmer, add the scallops and the scrod, and poach the seafood, its surface covered with a buttered round or wax 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 butter, stir in the carrots, 2 tablespoons water, the salt, and the sugar, and cook the carrots, covered, over moderate heat for 2 minutes. Remove the lid, cook the carrots, stirring, for 1 minute, or until they are just tender, and add them to the seafood. Melt the remaining 2 tablespoons butter in the pan, whisk in the flour, and cook the roux 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 the mixture, whisking occasionally, for 5 minutes, or until it is very thick, and stir in the chutney and the lemon juice. Stir in the seafood carrot mixture, the peas, the minced parsley, and enough of the reserved poaching liquid, by teaspoons, to thin the mixture to the desired consistency. The filling may be made 1 day in advance and kept covered and chilled.
• Make 12 crêpes (procedure follows) with the curry crêpe batter. Working with one crêpe at a time, put 2 tablespoons of the filling on one quadrant of each crêpe, fold the crêpe in half over the filling, and fold it in half again to form a triangle. Arrange the crêpes on a buttered baking sheet and bake them in a preheated 400°F. oven for 10 minutes, or until they are heated through. Transfer the crêpes to serving plates and garnish them with the parsley sprigs and the lemon slices.
• To make curry crêpe batter:
• In a blender or food processor blend the flour, the curry powder, the salt, the broth, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 15 crêpes.
• To make crêpes:
• Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

CITRUS SHRIMP CREPE FILLING

Steps:

• Saute 1 1/4 pounds shrimp (peeled and halved lengthwise) in 2 tablespoons butter with 1 strip lemon zest, 2 tarragon sprigs and salt and pepper until the shrimp turn pink, 3 to 4 minutes. Add a squeeze of lemon juice and 1/2 cup white wine and simmer 1 minute. Remove from the heat; add 4 tablespoons chopped cold butter and some parsley.