Decadent Seafood Crepes

When it comes to gourmet dining, few dishes can match the sophistication and allure of seafood crepes. These delicate, thin pancakes, traditionally originating from France, have captured the hearts and palates of food lovers around the world. The beauty of seafood crepes lies not only in their exquisite presentation but also in their versatility, allowing a myriad of flavors and textures to shine through. Whether you are preparing for a special occasion or indulging in a lavish weekend brunch, seafood crepes elevate any meal into a luxurious culinary experience.

Indulge in the exquisite taste of Decadent Seafood Crepes, a luxurious dish perfect for special occasions or an elegant brunch. These delicate French pancakes are filled with succulent shrimp and tender scallops, enveloped in a rich, creamy sauce that balances seafood brininess with fresh herbs and a hint of citrus. Discover the art of crepe-making and learn to craft this sophisticated meal that impresses both in flavor and presentation, delightful for any culinary enthusiast.

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Ingredients

For the Crepes:

1 cup all-purpose flour

2 large eggs

1 1/2 cups whole milk

2 tablespoons melted butter

1/4 teaspoon salt

1 tablespoon fresh chopped parsley (optional)

For the Seafood Filling:

1 cup shrimp, peeled and deveined

1 cup scallops, cleaned and roughly chopped

1 tablespoon olive oil

2 cloves garlic, minced

1/2 cup heavy cream

1/2 cup grated Gruyere cheese

1 tablespoon lemon juice

Salt and pepper to taste

2 tablespoons fresh dill, chopped (or chives)

For the Topping:

1/2 cup hollandaise sauce (store-bought or homemade)

Extra fresh herbs for garnish

Instructions

Prepare the Crepes:

- In a mixing bowl, whisk together the flour and salt. Create a well in the center, add the eggs, and slowly incorporate the milk until smooth. Stir in the melted butter and parsley.

- Let the batter rest for about 30 minutes at room temperature.

Cook the Crepes:

- Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of the crepe batter into the skillet, swirling it around to cover the bottom evenly.

- Cook for about 1-2 minutes until the edges begin to lift, then flip and cook for another minute. Repeat with the remaining batter, stacking the finished crepes on a plate.

Make the Seafood Filling:

- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

- Add the shrimp and scallops to the skillet, cooking for 3-4 minutes until opaque. Remove from heat.

- Stir in the heavy cream, Gruyere cheese, lemon juice, dill, and season with salt and pepper. Mix until the cheese is melted and the filling is well combined.

Assemble the Crepes:

- Place a crepe on a plate and add a generous spoonful of the seafood filling down the center. Fold the crepe over the filling in half or in quarters, making sure it’s well-enclosed.

- Repeat with the remaining crepes and filling.

Serve:

- Drizzle hollandaise sauce over the crepes and garnish with additional fresh herbs. Serve immediately while warm.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings