Seafood CrêpesMakes 6 main-dish or 12 appetizer servingsFind this recipe and more in Chef Paul Prudhomme's Always Cooking!. ingredients
CRÊPE BATTER
1 1/2 cups milk
2 eggs
1 1/2 tablespoons vegetable oil
1 teaspoon sugar
1/4 teaspoon ground nutmeg
pinch of salt
3/4 cup, plus 1 tablespoon sifted all-purpose flour
FILLING INGREDIENTS
4 tablespoons unsalted butter
1/4 cup finely chopped onions
1 tablespoon Chef Paul Prudhomme's Seafood Magic®
1/2 cup finely chopped green onions
1 tablespoon all-purpose flour
1 1/4 cups heavy cream
1/2 cup lump crabmeat (picked over)
2 pounds peeled medium shrimp
12 crêpes
how to prepare
To make the crêpes: In a medium-size bowl combine the milk, eggs, oil, sugar, nutmeg and salt; mix well with a metal whisk. Add the flour and whisk again just until blended and no lumps of flour remain; do not overbeat. Very lightly oil an 8-inch slope-sided crêpe pan (or 10-inch nonstick skillet), then wipe it with a towel until the pan has only enough oil on it to be shiny. Heat the pan over medium heat about 2 minutes or until a drop of batter sizzles as soon as it is dropped in the pan. Then pick up the pan and slant it away from you. Pour 2 tablespoons batter into the pan, quickly rolling the batter so it thoroughly coats the bottom and slightly up the sides of the pan; make the crêpe as thin as possible. Cook until the edges and bottom are golden brown, about 30 seconds to 1 minute; brown only one side of the crêpe. Remove the crêpe from the pan and place it on a plate to cool, browned side up. Heat the pan about 15 seconds before cooking the next crêpe. Repeat with the remaining batter, re-oiling the pan if necessary. Keep the crêpes covered with a damp cloth at room temperature until ready to serve. They should be used within 2 hours. For the filling: Melt the butter in a 2-quart saucepan over high heat. Add the onions and sauté until they start getting tender, about 2 to 3 minutes, stirring occasionally. Add the Seafood Magic (or Blackened Redfish Magic) and cook about 1 minute, stirring occasionally. Add the green onions and flour, stirring until flour is completely blended into the butter. Then stir in the cream and bring to a boil, stirring frequently. Add the crabmeat; return to a boil, stirring often and leaving crabmeat lumps intact as much as possible; reduce heat and simmer until sauce has thickened slightly, about 1 minute, stirring almost constantly. Return heat to high. Add the shrimp and cook until shrimp are pink and just starting to curl, about 2 to 4 minutes, stirring often. Remove from heat and serve immediately. To serve for a main course: Place 2 crêpes on each heated plate; fill each crêpe with a scant 1/3 cup filling, then fold crêpe in thirds, with fold side down. Spoon a little extra filling on top. For an appetizer, serve 1 crêpe per person. final dish
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