Seafood Crepes
Ingredients:
For the Crepes:
6 eggs
½ cup of heavy cream
3 Tbl oil (I use peanut oil or olive oil)
For the Seafood Filling:
3 Tbl of butter
4 ounces of sliced mushrooms. You can use any ones you like from exotic to plain button mushrooms
½ cup of minced shallots
A whisper of cayenne
3 – 4 cups of diced COOKED seafood. You can use scallops, shrimp, crab and/or lobster
1/3 cup of whipping cream
1 tsp of curry powder (optional)
1-1/2 cups of shredded gruyere cheese (or your choice)
¼ cup of chopped green onion
Instructions:
Preheat oven to 350 degrees.
For the Crepes:
Whisk ingredients together really well. You can even quickly whiz it with a mixer if you want, or mix it in a blender. Lightly spray butter spray in a medium sauté (8- to 10-inch) pan over medium heat. Pour small amount of batter in heated pan and swirl around to spread out thinly. You don’t want to see through it; about an eighth of an inch thick will do it.
Let cook about two minutes or until lightly brown at the edges. Carefully flip with a spatula and cook just a few seconds on other side. Remove from pan by flipping it over onto a workspace or large plate. Continue with the rest of the batter, spraying the pan each time.
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