How to Make Seafood Crepes

Seafood crepes are an easy way to cook and serve virtually any seafood, especially shellfish. You simply make a thick cream sauce, cook the fish in it, then spoon it into crepes and serve. You'll need a double recipe of basic crepes (see related eHow). This recipe serves about six.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/2 tsp salt
• 1 tbsp fresh whole thyme leaves
• 2 pounds mixed fish
• 1 cup heavy creams
• 1/4 cup unsalted butters
• 1/4 tsp white pepper
• 2/3 cup green onions
• 1 tsp dried basil
• 1/2 tsp cayenne pepper
• 1 1/2 tbsps all-purpose flour
• 1 tsp cracked black pepper
• 2 tbsps red bell peppers - diced small
• 1/2 cup clam juice
• 2 shallots - chopped
• double recipe crepes (see related eHow)
• Double Recipe Crepes (see Related EHow)
• 1/2 tsp cayenne pepper
• 2/3 cup green onions
• 1 1/2 tbsps all-purpose flour
• 1 cup heavy creams
• 2 tbsps red bell peppers - diced small
• 1 tsp cracked black pepper
• 1/4 tsp white pepper
• 1/2 cup clam juice
• 1/2 tsp salt
• 1/4 cup unsalted butters
• 1 tsp dried basil
• 2 pounds mixed fish
• 1 tbsp fresh whole thyme leaves
• 2 shallots - chopped

1. Heat the butter in a large saucepan over medium heat.

2. When half-melted, add the shallots, bell pepper, green onion and thyme and stir together. Saute until tender, about 3 minutes.

3. Stir in the dry seasonings; cook 30 seconds.

4. Stir in the flour; cook 30 more seconds.

5. Whisk in the clam juice and cream and bring to a simmer. Simmer slowly for 5 minutes, then taste and adjust seasonings. It should be quite thick.

6. Add the seafood (see tips). Simmer until seafood is just cooked through.

7. Spoon into crepes and roll up. Garnish the top of each crepe with a little sauce and an attractive piece of shellfish, like a shrimp.

Tips & Warnings

• An equal mixture of crabmeat, shrimp and scallops is great to use. The shrimp should be peeled and deveined and the same size as the scallops so they cook evenly.
• If using fish fillets, make sure they're boneless and cut them into small, even pieces. White fish is best; stay away from salmon and tuna. Don't stir the pot as the fish cooks or it'll break up. It can also be broiled alone instead, then cut and added to the sauce just before serving.
• Oysters should be added at the very end of cooking so they're only in the sauce for a minute or less. Add them with their juice.
• Crabmeat is usually pre-cooked, so it shouldn't be in the sauce more than a few minutes.
• For a slightly pink sauce, ditch the bell pepper and substitute diced tomato instead.
• You can use store-bought crepes instead to save time.

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on 3/22/2006 Instead of the clam juice used in this recipe, save the shrimp shells, cover with cold water and herbs of your choice, and gently simmer for 15 minutes. Let stock cool, strain it and use it in the recipe. Adds great flavor at no extra cost.