Feast of the Seven Fishes Dish 4 Seafood Crepes
Updated: Mar 21
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
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.
1¾ cups Flour
1 tablespoon Sugar
2 cups Milk
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.
Next Dish Linguini with Clam Sauce
Happy Birthday Dad!