Seafood Crepes

Course : Crepes
Serves: 6
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4 large egg
1/4 teaspoon salt
2 cups flour
2 cups milk
1/2 cup unsalted butter
3 tablespoons unsalted butter
3 tablespoons flour
1 cup milk
1/2 cup chicken stock
1/2 cup gruyere cheese
2 teaspoons worcestershire sauce
8 ounces frozen artichoke hearts
3 large hard boiled egg
1/2 pound bay shrimp
1/4 cup parmesan cheese

Preparation / Directions:

combine 4 eggs with 1/4 teaspoon salt in a mixing bowl gradually beat in flour and milk alternately, until smooth beat in melted butter cover and chill for 60 minutes then thin with milk as needed heat a small non-stick skillet over a medium flame, until a drop of water just dances, not stands or sizzles spoon 2-3 tablespoons batter into the pan immediately tilt pan to coat evenly brown bottom lightly turn and brown lightly remove from pan repeat with remaining batter, set aside melt remaining butter in a saucepan blend in flour, gradually stir in milk and broth heat and stir over a low flame, until slightly thickened add cheese and worcestershire sauce combine half of sauce with artichoke hearts, hard cooked eggs, and shrimp fill crepes with shrimp mixture fold over and place into a shallow baking pan pour remaining sauce over the top sprinkle with parmesan cheese bake @ 350 degrees for 15-20 minutes serve hot, warm, or at room temperature


Nutritional Information:

584 Calories (kcal); 33g Total Fat; (51% calories from fat); 25g Protein; 45g Carbohydrate; 268mg Cholesterol; 558mg Sodium

1 Kitchen's say:
  (2 3/4 Stars!)
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