Spice Islands Sea Food Crepes

Elaine Douglas

By
@BreadandSoupLady

This came from a Spice Islands cook book from the 1960's. It is a very elegant and quite easy recipe to make. I usually would make the crepes a day (or more) before I make the filling. I have tried many sea food crepes from first class restaurants over the years, and none of them was as good as this recipe. The filling can be made a day ahead and then the only last minute prep is assembling the dish and baking it. Very time saving when entertaining.
You could substitute more crab or shrimp for the lobster if you prefer as long as you have 3 cups total.


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Rating:

Comments:

Serves:

12 for appetizer or 4 for main dish

Method:

Bake

Ingredients

CREPES

3/4 c
sifted all-purpose flour
1 Tbsp
sugar
dash(es)
salt
dash(es)
nutmeg
dash(es)
black pepper
2
eggs, beaten
1 c
milk
1 Tbsp
cognac
1 Tbsp
butter, melted
sea food filling

SEA FOOD FILLING

1/4 c
butter
3 Tbsp
arrowroot
3 tsp
stock base
1/2 tsp
dry mustard
1/4 tsp
white or black pepper
4
fennel seeds, crushed
1 tsp
grated onion
1 tsp
bon appetite spice
dash(es)
cayenne pepper
2 c
milk
1
egg yolk, beaten
1/4 c
dry white wine
1/4 c
mayonnaise
1 c
canned or fresh crabmeat, flaked
1 c
finely chopped cooked shrimp
1 c
finely chopped cooked lobster

Directions Step-By-Step

1
Directions for the crepes -
Sift together flour, sugar, salt, nutmeg and pepper.
2
Combine eggs, milk, and cognac and add to flour mixture. Beat until smooth. Stir in butter, cover, and let batter stand for 2 hours.
3
To cook crepes, pour 3 tablespoons of the batter into a lightly buttered, hot 7 inch skillet. Tilt the pan to spread the batter evenly. Brown the crepe on one side, turn and brown the second side. Remove from pan and keep warm. Continue until all batter is used.
4
Assemble the dish by placing Sea Food filling across the centre of each crepe, for side over to form roll. Place filled crepes in a shallow baking dish or heatproof platter.
5
Spoon remaining sauce that was not used in the filling over the top of the crepes. (If sauce seems a little thick, add 2 or3 tablespoons of cream or milk).
6
Bake in 375 degree oven for 15 minutes or until heated through, then broil a few seconds to brown top lightly. Makes 12 crepes.
7
To make the Sea Food filling:
Melt butter, stir in Arrowroot and seasonings. Remove from heat and add milk.
8
Cook over low heat until thickened, stirring constantly.
Remove from heat. Add some of the hot mixture to egg yolk while stirring briskly, then stir egg yolk mixture into hot sauce.
9
Add wine and mayonnaise, blending well. Combine crab, shrimp and lobster and mix 1 c. of the sauce (or enough to moisten) into the sea food mixture. Use to fill crepes. Reserve remaining sauce to serve over the filled crepes.

About this Recipe

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: Canadian
Other Tag: Heirloom