How To make Crab Crepes En Casserole
1/3 c Scallion
chopped
1/2 c Mushrooms, fresh :
sliced
1/2 ts Thyme, whole, dried
1 tb Margarine melted
1 1/2 ts Flour
1/4 c Skim milk :
, plus 2 T
2 tb Dry white wine
1/2 lb Crabmeat, lump -- drained &
-flaked 1 tb Parsley, fresh -- chopped
1 1/2 ts Lemon juice
1/8 ts Dry mustard
1/8 ts Salt
1 pn Red pepper
8 Crepes
Saute green onions, mushrooms, & thyme in margarine in a skillet until tender. Reduce heat to low, & add flour. Cook 1 min, stir constantly. Gradually add milk & wine; cook over med heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper. Spoon 1-1/2 tablespoons crabmeat mixture down the center of each CREPE; roll up crepes and arrange in a baking pan coated with cooking spray. Cover and bake at 350 for 25 minutes or until thoroughly heated. Broil crepes 4 to 6 inches from heat 1 minute or until golden brown. Serve immediately!
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SEAFOOD CREPES - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making SEAFOOD CREPES. See recipe posted below!
Our oldest son Brad helped us make these tasty basic crepes, thank you son love mom and dad!
To view & download the full recipe, please view it here on our website:
Our cookbooks link:
Ingredients:
12 to 22 shrimp 12 scallops
½ to 1 cup crab, fresh or canned 2 tbsp butter
1 small onion, peeled and chopped ½ tsp sea salt
½ tsp white pepper 1½ cups cream or milk
1½ cups shredded white cheese 1 clove garlic
1 shredded carrot 8 sliced mushrooms
1 chopped slick celery and leaves 1 tbsp olive oil
1 tsp parsley
Extra cheese is you bake the seafood crepes….
Recipe for Crepes
12 crepes
1½ cups all purpose flour 3 large eggs
3/4 cup fresh or evaporated milk ½ cup water
3 tbsp butter or margarine ½ tsp sea salt
1 tbsp cooking oil for frying crepes
Method for Seafood Filling:
In a pan on a medium heat, add butter, olive oil, chopped onion, chopped celery and shredded carrot and fry until cooked. Then add sea salt, pepper and milk or cream, mix in together.
Continue cooking until creamy, then top with shredded cheese, pressed garlic and all seafood.
Fold together and let cook for five minutes and coat with the tasty cream sauce. Lower the heat to warm and make your crepes…..
Method for Crepes:
In a bowl add large eggs and whisk together, add in water, milk and flour; whisking until combined. Continue to stir together until smooth.
Add room temperature melted butter or margarine and sea salt; continue mixing until smooth.
In a medium frying pan or pan of choice on a medium to high heat, add just a drop of cooking oil or spray oil.
Then pour about ¼ cup of crepe batter in hot pan, tilting the pan and rolling the batter in a circular motion to coat all around pan.
Start cooking crepes until it starts to brown and the batter on top is no longer wet, about 30 seconds to 1 minutes or more if needed.
Take a spatula and run around the edge of the crepe to left it a little, when it looks like it’s ready. Flip crepe over with big spatula or flip it over by tossing in the air.
Fry about another 30 seconds to a minute on the other side using more oil if needed.
Then flip out on plate, putting a piece of paper towel between each one and continue making all the crepe before adding the seafood filling to the crepe and no liquid; serve hot.
If you like to make a casserole, layer the rolled crepes in your pan and top with the leftover liquid from the seafood sauce. Top with cheese of choice, bake in a preheated oven of 350ºf for 20 or 30 minutes. serve hot and top with parmesan cheese….
I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Crab Stuffed Manicotti Recipe- Laura Vitale - Laura in the Kitchen Episode 693
To get this complete recipe with instructions and measurements, check out my website:
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Crab and Lobster Crepes
Love is in the air when it comes to this dish. These crepes are decadent, and rich. Filled with crab and lobster they are luxurious and such a fantastic treat that shows nothing but love!
RECIPE:
How to make creamy savory French crepes like in France : Ham cheese & mushroom filling (vegetarian)
Join my online French cooking classes ????????:
How to make creamy savory crepes like in France: in today cooking class we look at recreating the authentic savoury crepes filled with a creamy béchamel sauce garnished with a blend of ham and cheese and another delicious vegetarian version with mushroom.
INGREDIENTS AND WRITTEN RECIPE:
for the crepe making tutorial:
The beauty about these savoury crepes is that they are made first then kept frozen for later use. Once frozen the crepes have to be pan fried which gives the crepes a crispy layer outside and a warm creamy filling inside.
They are perfect to be made in advance in big batch so you have them ready for any occasions. In France those crepes have been round for more than 30 years and are loved by adult and children alike. They are simply one of the best form of savoury crepe you will ever try.
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Cookware I used in this video:
Crepe pan
stainless steel frying pan
large glass bowl
balloon whisk
medium size saucepan
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WRITTEN RECIPES ARE ON MY WEBSITE
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My Filming equipment:
Video camera:
Microphone:
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Recreating Recipes from Zelda Bake Off!
Recreating Recipes from Zelda bake off! We wanted to continue our new branch-off of our bake off series by recreating more classic video game foods. I made berry crepes from the Legend of Zelda, dad made the elixirs of life, and mom made a crab rice omelet stir fry. What video game should we recreate recipes from next?
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Crab mornay crepe!
Crab wine sauce in a crepe with smooth creamy mornay.