Seafood Crepes


Finished photo of seafood crepesLast week when I posted All Purpose Crepes I mentioned Seafood Crepes.  Seafood Crepes is a classic dish especially suited to celebrations or holidays.  At the take out shop we served these on Valentine’s Day for two and we always had more orders than we could fill.

The seafood crepes contain shrimp and scallops.  While bay scallops are ideal because of their small size, it is almost impossible to find them now.  Alternately, cut sea scallops in about four pieces and they will do nicely.  Whole and cut scallops for Seafood Crepes Because the scallops cook so quickly, I poach them in the liquid used for the béchamel sauce  which is turned into a mornay sauce with the addition of cheese.  I found it amusing that as the United States began to rise to the top of the cooking world, we evidently wanted nothing to do with classic cooking terms.  So the word béchamel and mornay were never used.  They became white sauce and white sauce with cheese.  I remember one TV chef saying no one used the word béchamel as he commenced to make a béchamel sauce.  In any case a béchamel sauce  is one of the mother sauces that can be turned into other sauces with the addition of other ingredients.

I remember when I was first becoming interested in cooking, I had no idea what a shallot was. Usually described as a combination of onion and garlic, it adds its own special flavor in refined cooking. Peeled and unpeeled shallots for Seafood CrepesThis is an extremely rich dish and certainly more than fulfills the fat and calorie count for the day no matter who you are.  But there are things that should be experienced if only once in a while and Seafood Crepes fits into that category.

Seafood Crepes

Ingredients for Seafood Crepes1/2 cup butter, divided (114 grams, 4 ounces or 1 stick)
2 tablespoons minced shallots
1/2 pound mushrooms
1 teaspoons lemon juice
3/4 pound unpeeled, large shrimp, size 26 to 30 (340 grams)
3/4 pound sea or bay scallops (340 grams)
1 1/4 cups half and half
1/4 cup flour (35 grams or 1 1/4 ounces)
1/3 cup asiago
1 1/2 tablespoon dry sherry
1 teaspoon dijon
Pinch ground nutmeg
1/2 teaspoon salt
1/2 teaspoon white pepper
1/3 cup Swiss Cheese, grated
6 – 10 inch crepes, precooked

Melt 3 tablespoons butter over low heat; add shallots and saute about 1 minute. Shallots cooking for Seafood Crepes

Increase heat to high. Add mushrooms and lemon juice; Mushrooms in pan for Seafood Crepescook, stirring constantly, until mushrooms are just tender.Sauteed mushrooms for Seafood Crepes

Peel and devein shrimp. Melt 2 tablespoons butter; add shrimp and Raw shrimp in pan for Seafood Crepessaute just until cooked through – 3 to 5 minutes. Add to mushrooms.Cooked shrimp in the pan for Seafood Crepes

Bring half and half to a boil. Add scallops and simmer 3 to 5 minutes until cooked through.Raw and cooked scallops for Seafood Crepes Scallops in half and half for Seafood CrepesRemove scallops to mushroom mixture; reserve cream mixture. Drain any liquid from mushroom mixture and add to the cream.

Melt remaining 3 tablespoons butter over low heat; whisk in flour until smooth. Add cream mixture and whisk until smooth. Bring to a boil and cook for several minutes.White sauce cooked for Seafood Crepes Add asiago and remaining ingredients. Cheese being added to béchamel sauce for Seafood CrepesBéchamel with cheese finished for Seafood CrepesWhisk until smooth; remove from heat and stir in seafood and mushroom mixture.Seafood and mushrooms added to béchamel sauce for Seafood Crepes

Divide between 5 to 6 crepes. Filling in crepe for Seafood CrepesFold left side of the crepe over the mixture.Left side of crepes folded over for Seafood CrepesFold the right side over and turn over.Crepe filled in rolled for Seafood CrepesServe at once.

Note: This may be done the day before if desired. To heat: Place filled crepes on a foil lined and sprayed rimmed baking pan. Preheat oven to 350 degrees.   Cover pan loosely with foil and heat for 20 minutes or until hot. Do not overheat or the seafood will overcook. Serve immediately.

Serves 5 to 6, depending upon size.

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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