Seafood Crepes
Submitted by chiceewoo
Seafood crepes stuff thin pancakes with poached monkfish, scallops, and shrimp bound in a garlic-infused Gruyère cream sauce, then bake until bubbling. A French bistro starter or light luncheon dish that punches well above its ingredient list.
YIELD
10 servingsPREP
40 minCOOK
30 minREADY
70 minSeafood crepes turn a humble flour-and-milk pancake into something worthy of a white-tablecloth bistro. Bite-sized chunks of monkfish, halved scallops, and pink shrimp poach gently in garlicky milk, then get folded into a Béchamel built with that same poaching liquid and finished with nutty Gruyère.
The trick is poaching the seafood briefly in milk infused with garlic, that liquid is liquid gold and becomes the base of the cream sauce. Nothing wasted, everything reinforced.
The crepes themselves are simple, just a thin pancake batter swirled in a hot pan. Get them rolled tight around the filling, line them up in a baking dish, and let the oven finish the job.
Chef Tips
- Pat all seafood thoroughly dry before poaching, surface moisture dilutes the milk and weakens the sauce.
- Add shrimp last and pull everything the moment they turn pink. Overcooked seafood goes rubbery on the second bake.
- Strain the poaching milk through fine mesh, any bits left behind make the sauce grainy instead of velvety.
- Let your first crepe be the sacrifice. Pans rarely cook the first one evenly, but the rest behave once the surface is properly seasoned.
Variations
- Swap Gruyère for sharp white cheddar or Comté for a stronger nutty bite.
- Use lump crab or chunks of lobster in place of monkfish for a richer, dressier version.
- Stir a tablespoon of dry sherry or vermouth into the sauce just before assembling for extra depth.
Ingredients
Directions
Make pancake batter by mixing flour and salt in mixing bowl.
Make well in center and pour in the egg, 4 teaspoons of oil and 1 cup milk.
Whisk to smooth batter then add remaining milk.
Remove any skin from monkfish, rinse and cut into bite-size pieces.
Pat dry.
Rinse and pat dry scallops, cut in half.
Pour ¾ cup milk into saucepan, add garlic and bring to simmer.
Add all fish except shrimp.
Simmer for 5 to 6 minutes then add shrimp.
When shrimp turn pink remove all fish to a bowl and set aside.
Strain fish milk and reserve for sauce.
Place butter in saucepan and melt. Add flour and stir for 2 minutes, then pour in reserved milk and the cream.
Continue to stir and simmer for a few minutes until you have a smooth sauce.
Turn heat to low, add cheese and parsley and season to taste with salt and pepper.
Add fish, mix well.
Preheat oven to 350℉ (180℃).
Place small frying pan or omelet pan over high heat.
Lightly grease it with a little oil.
Beat pancake batter, then pour 3 tablespoons into pan.
Turn pan so bottom is covered evenly with batter and cook for 40 to 60 seconds, turn and cook 30 to 40 seconds longer.
Transfer to large plate.
Continue with remaining batter.
Place an equal amount of filling (about 3 tablespoons) in center of each pancake, fold the sides over filling and arrange in ovenproof dish just large enough to hold pancakes.
Place in oven for 20 minutes, or until the pancakes are hot through.
Serve immediately.
These can be served as a first course or as a luncheon dish for four, with a green salad and a very chilled white wine.
Comments
YUM! I added a bit of roasted red pepper, green onion & mushroom (from the stems of the crab stuffed mushrooms I served as a starter), all chopped fine, along with the seafood milk. And only used shrimp & scallops. Oh & I couldn't get Gruyere so used Swiss. Even my blasè husband said it was really good!