• Tommy Centola

Feast of the Seven Fishes Dish 4 Seafood Crepes

Updated: Jan 4

New Orleans is blessed being surrounded by water filled with

wonderful seafood. This dish celebrates the French. The French will

stuff a crepe with almost anything. Of course in New Orleans, seafood

is the filling of choice. You can use any fresh seafood in the dish. If

you are afraid of making crepes, most grocery stores sell them already

made.

Crepe Batter (See below)

1/3 cup Onions finely chopped

2 tablespoons Dry Vermouth

3 tablespoons Flour

1½ cups plus 2 tablespoons Milk divided

1 cup cooked Shrimp peeled, deveined and coarsely chopped

1 cup lump Crabmeat picked over for shells

1 cup Crawfish Tails coarsely chopped

2 tablespoons fresh Parsley chopped

3 tablespoons fresh Parmesan Cheese grated

Preheat oven to 350 degrees. Grease a 13×9 inch baking pan.

In a medium saucepan, melt butter over medium heat. Add onions

and cook until onions are tender & translucent about 5 minutes.

Add vermouth and cook another minute. Stir in fl our and cook for

1 minute, constantly stirring. Gradually stir in 1½ of milk. Bring to

a boil, stirring frequently. Reduce heat to low and simmer until the

sauce thickens. Remove from heat and stir in the seafood. Reserve ½

cup of the seafood mixture. To assemble the crepes, spoon about ¼

cup of the seafood mixture down the center of the crepe. Roll up the

crepes and place them seam side down in the pan. Stir parsley and

remaining 2 tablespoons of milk into the reserved seafood mixture.

Spoon the mixture down the center of the crepe and sprinkle with the

Parmesan cheese. Bake uncovered 15 to 20 minutes or until heated

through. Serve immediately.

Crepe Batter

1¾ cups Flour

1 tablespoon Sugar

2 cups Milk

1 Egg

1/3 cup Canola Oil

5 tablespoons Butter melted plus extra for pan.

Place the fl our and sugar in a medium-mixing bowl. Slowly whisk

in the milk, egg, oil, and butter. Heat a nonstick pan or crepe pan over

moderate heat. Pour ¼ cup of the crepe batter into the center of the

hot pan and tilt it in all directions. The batter should coat the pan in a

light covering. After about 30 seconds, the bottom side of the crepe

should be lightly browned and the crepe should be ready to be fl ipped.

Shake the pan in order to release the crepe, and then turn it by using

a spatula. Cook the crepe for an additional 15-20 seconds and then

remove it from the pan.

Enjoy!!!

Next Dish Linguini with Clam Sauce

Happy Birthday Dad!

​© 2023 by AMBROSIA. Proudly created with Wix.com