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Seafood Crepes

From Diana Rattray,
Your Guide to Southern Food.
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These seafood crepes are made with shrimp, nutmeg, sherry, half and half, crabmeat, and other ingredients.

INGREDIENTS:

  • 5 tablespoons butter, divided
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon freshly ground nutmeg
  • 1 1/2 cups half-and-half
  • 1 tablespoon dry sherry, optional
  • 8 ounces cooked shrimp, halved lengthwise
  • 1/2 cup cooked flaked crabmeat or lobster
  • 2 hard-cooked eggs, chopped
  • 10 crepes
  • 1 to 2 tablespoons grated Parmesan cheese

PREPARATION:

Melt 3 tablespoons of the butter in saucepan over medium low heat. Stir in flour, salt, cayenne, and nutmeg, cooking and stirring until bubbly. Add half-and-half and stir until thickened and smooth. Stir in sherry, seafood with liquid and eggs until blended. Fill each crepe with about 2 tablespoons seafood mixture. Roll up and place in a shallow baking dish, close together, seam side down. Spoon any remaining seafood mixture on center of crepes. Melt remaining 2 tablespoons of butter; drizzle over crepes. Sprinkle with cheese. Heat in preheated 350° oven for about 15 minutes, or until heated through and bubbly.
Seafood crepes recipe serves 4.

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