French Seafood Crepes Recipe
1. Make the crepes with the basic crepe recipe given here. This can be done a day in advance. Wrap the cooked and cooled crepes in plastic wrap and store in the refrigerator until you are ready to assemble. 2. Make the mornay sauce. This too can be done in advance and stored in the refrigerator for a day. 3. Assemble the crepes. Make the seafood crepes recipe up to the point where they go in the oven. You can then refrigerate them until dinner hour.
Allow about 45 minutes from the time you turn the oven on, until these crepes are ready to come to the table. Cook the seafood according to package directions. Normally this involves simply dropping the frozen seafood in boiling water for 2 minutes, then draining. Mix the seafood with all but 1/2 cup of the mornay sauce. Place about 1/4 cup of filling in the middle of each crepe. Fold the sides of the crepe in and then close the crepe by folding over the other two sides. Place the folded crepes, seam side down, in a greased baking dish.
Pour remaining mornay sauce on top of the crepes, then top with bread crumbs and Parmesan cheese mixture. Bake at 350 degrees Fahrenheit for 20 minutes or until piping hot. The crepes may need to bake a little longer if you have refrigerated the assembled crepes. Sprinkle with paprika for a pretty presentation. Makes 4 main dish servings, or 6 or more entree servings.
Because seafood is low calorie itself, I do not mind making the mornay sauce even richer with some cream. If you prefer a lower fat version, just use all milk in this recipe. Melt the butter in a saucepan over low heat. Using a wooden spoon, stir in the flour and mix well. Continuing stirring over low heat for two minutes. Begin adding the wine in small quantities - about two tablespoons at a time. Make sure that you fully incorporate the liquid before adding more - this way you will get a smooth sauce.
After you have added the wine, gradually stir in the milk and then the cream. Continue to heat the sauce on low to medium heat, stirring often. Cook just to below boiling until the mixture thickens. Add the cheese about 2 tablespoons at a time, thoroughly incorporating each addition. Remove from heat and whisk in the cayenne pepper, and salt and pepper to taste.
Whisk the eggs in a large mixing bowl. Add the flour, 1/2 the milk, vegetable oil, and salt and whisk together. Pour in the remaining milk as you whisk. Depending on the size of the eggs, you may need to add a little more milk. The consistency of the batter should be about like heavy cream.
Cover the bowl and place it in the refrigerator for an hour. Heat a 10 inch round non-stick crepe pan on medium heat until hot. Ladle about 1/3 cup batter into the pan, turning and tilting the pan to evenly coat bottom. Cook until the top surface is no longer wet and the edges starting to brown (one to two minutes), then turn with a spatula and cook 15 seconds more on the other side. Remove from the pan. You can stack the crepes as you cook them.
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