Seafood Crepes Bearnaise Recipe
- 1 cup 2% milk
- 3 eggs
- 3 tablespoons butter, melted
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 envelopes bearnaise sauce
- 1/2 pound bay scallops
- 2 teaspoons butter
- 1/2 pound cooked small shrimp, peeled, deveined and chopped
- 1 cup imitation crabmeat
- 1 cup (4 ounces) shredded cheddar cheese
- 1. In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
- 2. Heat a lightly greased 10-in. nonstick skillet over medium heat; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
- 3. Prepare bearnaise sauce according to package directions. Meanwhile, in a large skillet, cook scallops in butter over medium heat for 3-4 minutes or until scallops are firm and opaque. Add the shrimp, crabmeat and bearnaise sauce; heat through. Set aside 1/2 cup filling.
- 4. Spread 1/3 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Place in a greased 13-in. x 9-in. baking dish. Spoon reserved filling over top; sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through and cheese is melted. Yield: 5 servings.
2 each: 637 calories, 40g fat (25g saturated fat), 320mg cholesterol, 1059mg sodium, 31g carbohydrate (8g sugars, 1g fiber), 36g protein.
Reviews for Seafood Crepes Bearnaise
"This takes awhile to make even after chilling the batter. It took me about 20 minutes to make the crepes and then additional time to make the filling. It was excellent though and I will make it again."
"This was a very simple recipe to make. I actually made the crepes the day befor, but decided to make the dish for Sunday dinner. I substituted the crab and imitation card for lobster and imitation lobster. We both loved it. I had enough filling to make five extra crepes, so I have prepared a dish for the freezer. Looking forward to see if this works well for a frozen prepared dish."
"Instead of the seafood mix, I use imitation crab. Rich & delicious.I have also used scrambled eggs & bacon to make a breakfast crepe."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.