spice islands sea food crepes

Name: Spice Islands Sea Food Crepes
Yield: 12
Cuisine: Canadian
Ingredients: ## CREPES; 3/4 cup(s) sifted all-purpose flour; 1 tablespoon(s) sugar; dash(es) salt; dash(es) nutmeg; dash(es) black pepper; 2 - eggs, beaten; 1 cup(s) milk; 1 tablespoon(s) cognac; 1 tablespoon(s) butter, melted; - sea food filling; ## SEA FOOD FILLING; 1/4 cup(s) butter; 3 tablespoon(s) arrowroot; 3 teaspoon(s) stock base; 1/2 teaspoon(s) dry mustard; 1/4 teaspoon(s) white or black pepper; 4 - fennel seeds, crushed; 1 teaspoon(s) grated onion; 1 teaspoon(s) bon appetite spice; dash(es) cayenne pepper; 2 cup(s) milk; 1 - egg yolk, beaten; 1/4 cup(s) dry white wine; 1/4 cup(s) mayonnaise; 1 cup(s) canned or fresh crabmeat, flaked; 1 cup(s) finely chopped cooked shrimp; 1 cup(s) finely chopped cooked lobster

13 Pinches 2 Photos

Elaine Douglas

Vancouver, BC

Updated on Jun 5, 2015

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.

Rate

prep time

cook time

method Bake

yield 12 for appetizer or 4 for main dish

Ingredients

CREPES
3/4 cup sifted all-purpose flour
1 tablespoon sugar
dash salt
dash nutmeg
dash black pepper
2 - eggs, beaten
1 cup milk
1 tablespoon cognac
1 tablespoon butter, melted
- sea food filling
SEA FOOD FILLING
1/4 cup butter
3 tablespoons arrowroot
3 teaspoons stock base
1/2 teaspoon dry mustard
1/4 teaspoon white or black pepper
4 - fennel seeds, crushed
1 teaspoon grated onion
1 teaspoon bon appetite spice
dash cayenne pepper
2 cups milk
1 - egg yolk, beaten
1/4 cup dry white wine
1/4 cup mayonnaise
1 cup canned or fresh crabmeat, flaked
1 cup finely chopped cooked shrimp
1 cup finely chopped cooked lobster

How To Make spice islands sea food crepes

Step 1

Directions for the crepes - Sift together flour, sugar, salt, nutmeg and pepper.

Step 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.
Step 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.
Step 4

Assemble the dish by placing Sea Food filling across the centre of each crepe, fold sides over to form roll. Place filled crepes in a shallow baking dish or heatproof platter.
Step 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).
Step 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.
Step 7

To make the Sea Food filling: Melt butter, stir in Arrowroot and seasonings. Remove from heat and add milk.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes