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Seafood crepes hold heavenly filling

Thursday, September 11, 2003

By Arlene Burnett

Crepes (the French word for pancakes; rhymes with preps), much like fondue, is one of those recipes that goes in and out of style. We don't know if the crepes craze has returned, but we do know that one reader will be happy that her request has been answered.

 

Andrea Good of West View wrote us: "As I was online, looking through the many recipes shared in the Post-Gazette, I remembered a long-lost favorite of mine that I am hoping your readers may have. More than 20 years ago, when I worked Downtown, my co-workers and I would occasionally have dinner at Josephine's Restaurant in Horne's Department Store. The dish we always selected was seafood crepes -- they were heavenly! Any help in locating this recipe would be greatly appreciated."

Neal and Karen Cramer of Whitehall sent us a copy of their "Crepes Cookbook" by Better Homes and Gardens. It features a selection of savory and sweet crepe recipes, sauces and fillings. For today's recipe, we made the Basic Main Dish Crepes with a shrimp and crab filling. In the book the crepes are made in a 6-inch skillet or crepe pan. An All-Clad 7-inch skillet worked fine. An 8-inch skillet would work, too, but it will yield fewer crepes. A griddle or skillet can be used, but getting a perfectly round crepe is difficult.

Andrea describes the crepes she's looking for as "heavenly," and we couldn't think of a better description for today's recipe.

SEAFOOD CREPES

Crepes:

  • 1 1/2 cups milk
  • 2 eggs1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour

With an electric mixer, mix the milk, eggs, oil and salt. Add the flour and beat until mixture is smooth. Heat (not to smoking) a lightly greased skillet. Remove from heat and spoon about 2 tablespoons of batter on the skillet (about 3 tablespoons if using an 8-inch skillet). Tilt and swirl skillet to spread batter evenly. Return to heat. If the crepe begins to set before the skillet is coated, reduce the heat. Cook until the crepe appears dry and the edges are light brown. With a spatula, gently loosen the crepe and turn over. Cook until the bottom just begins to brown in spots. Invert pan over paper towel and remove crepe. Repeat with remaining batter, greasing the skillet occasionally.

Makes about 16 to 18 crepes -- fewer if using an 8-inch pan.

Filling:

  • 1/4 cup butter
  • 1/4 cup finely chopped onions
  • 1 clove garlic, minced
  • 1 cup sliced mushrooms
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 pound fresh shrimp, cleaned, tails removed and cut in thirds
  • 1 or 2 (6-ounce) cans crab meat (we used 2)
  • 1 teaspoon fresh dill

Melt butter in a deep skillet or saucepan. On medium high heat, saute the onions and garlic. Add the seafood and saute about 3 minutes. Add the mushrooms and dill. Continue cooking until the mushrooms are soft but not mushy. Add the milk; stir. Sprinkle the flour and salt over the mixture. Stir until the sauce thickens.

To assemble:

Spoon about 3 tablespoons of the filling down the center of the crepe and roll. Place crepe seam side down in a slightly buttered 9-by-13-inch pan. Fill and roll the remaining crepes, placing them side by side in the pan. If there is any filling remaining, pour over crepes. Bake for about 10 minutes in a preheated 350-degree oven or until heated through.

Note: We added the dill and garlic to the original recipe for additional flavor.

Adapted from "Crepes Cookbook" by Better Homes and Gardens


If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222, or e-mail toaburnett@post-gazette.com . Please include a name, neighborhood/city/borough/township and state and a daytime phone number on all correspondence.

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