Seafood Mornay Good Crepe Filler Recipes

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 WITH A LOBSTER CHAMPAGNE SAUCE

Steps:

• Crepes: In a medium bowl, mix together all of the crepes ingredients. Cover and refrigerate for a few hours, or overnight.
• To a small, non-stick pan (crepe pan), coat with butter and put over medium heat. Pour about 2 ounces of batter in the pan and lift the pan off the heat, tilting in a circular motion until the batter forms a nice and even thin layer. Cook until top is firm and bottom has set. Turn the crepe over and cook until firm. Remove the crepe and begin a new one. Repeat with all of the remaining batter. Lobster Champagne Sauce: Sweat the onions, carrots, celery, shallots, and garlic in a medium saucepan with clarified butter for about 5 minutes. Add the white wine and reduce by half. Then, add the lobster base and water and let simmer for about 5 minutes longer. Strain the mixture and put back in saucepot. Add the heavy cream and cook for 5 to 10 minutes. Add the champagne and cook for 2 minutes. Incorporate the roux and bring back to a simmer to thicken. Season with white pepper, to taste.
• Filling: In a medium saute pan, add the clarified butter. Add the seafood and let the shrimp cook through, about 3 minutes. Add the champagne and reduce for 1 minute. Add the lobster champagne sauce and let cook for another 2 minutes. Fold in the diced tomatoes and scallions and season with salt and pepper. Mixture is ready to serve.
• Take 2 crepes and fill with some of the mixture and roll the crepes. Place in a shallow gratin dish. Repeat with the remaining ingredients. Add the remaining sauce and seafood on top of the crepes.

SEAFOOD MORNAY - GOOD CREPE FILLER

Steps:

• Soak (or defrost) the scallops in the milk for an hour. Then remove scallops from the milk and save the milk for your mornay.
• Chop up the fish, prawn flesh, scallops and shallots.
• Using oil pan fry the fish, remove and set aside, the prawns, remove and set aside, the scallops, remove and set aside and the shallots.
• In a separate pan, to make the mornay sauce, add butter and melt, stir in about 4-5 tablespoons of flour and mix into a paste. Slowly add the milk mixing as you go.
• Continue to stir until heating towards a boil and start adding the cheese to thicken.
• Add white wine, continue stirring and add the shallots and the cooked seafood. Stir through to blend the flavours.
• Add salt & pepper to taste.
• Serve over cooked steamed rice.

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.

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.