French Seafood Crepes Recipe

This seafood crepes recipe is a great make-ahead dinner that will allow you to enjoy your guests, instead of worrying about cooking. It takes a bit of time to assemble, but none of the steps are difficult and good results are easy to achieve. Try serving this recipe as a main dish or in smaller portions for a French-inspired main dish.

Steps to make the seafood crepes recipe:

1. Make the crepes using the basic crepe recipe provided here. This can be done a day in advance. Wrap the cooked and cooled crepes in plastic wrap and store in the refrigerator until ready to assemble.
2. Make the mornay sauce. This can also be made ahead of time and stored in the refrigerator for a day.
3. Assemble the pancakes. Make the seafood crepes recipe to the point where they go into the oven. You can then refrigerate them until dinner time. Wait about 45 minutes from the time you turn on the oven, until these crepes are ready to hit the table.

seafood pancakes

• 2 pounds frozen mixed seafood
• 2 cups Mornay sauce (recipe below)
• 12 pancakes (recipe below)
• 1/4 cup dry breadcrumbs
• 1/4 cup Parmesan cheese

Cook shellfish according to package directions. Typically this involves simply dropping frozen seafood into boiling water for 2 minutes and then draining.

Toss seafood with all but 1/2 cup mornay sauce.

Place about 1/4 cup of filling in the middle of each crepe. Fold the sides of the crepe in, then close the crepe by folding the other two sides. Place the folded crepes, seam side down, in a greased baking dish.

Pour the rest of the mornay sauce on top of the crepes, then top with breadcrumbs and Parmesan cheese mixture.

Bake at 350 degrees Fahrenheit for 20 minutes or until heated through. The crepes may need to be baked a bit longer if you have refrigerated the assembled crepes. Sprinkle with paprika for a pretty presentation.

Makes 4 main dish servings or 6 or more entree servings.

Mornay sauce

Since seafood is low in calories, I don’t mind making the mornay sauce even richer with a little cream. If you prefer a lower fat version, simply use all of the milk in this recipe.

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine
• 1 1/4 cups of milk
• 1/4 cup heavy cream
• 1/2 cup Parmesan cheese
• pinch of cayenne pepper
• salt and pepper

Melt the butter in a saucepan over low heat. Using a wooden spoon, add the flour and mix well. Continue stirring over low heat for two minutes.

Start adding the wine in small amounts, about two tablespoons at a time. Make sure to fully incorporate the liquid before adding more, this way you will get a smooth sauce.

After you have added the wine, gradually add the milk and then the cream. Continue heating sauce over low to medium heat, stirring frequently. Cook just below boiling point until mixture thickens.

Add the cheese about 2 tablespoons at a time, fully incorporating each addition.

Remove from heat and add the cayenne pepper, salt and pepper to taste.

Crepe Pancakes Recipe

(for about 15 pancakes)

• 3 large eggs
• 2 cups all-purpose flour
• 2 cups of milk
• 3 tablespoons vegetable oil
• 1/2 teaspoon salt

Beat the eggs in a large mixing bowl. Add the flour, half the milk, vegetable oil, and salt and mix. Well, in the remaining milk as you beat. Depending on the size of the eggs, you may need to add a little more milk. The consistency of the dough should be like thick cream. Cover the container and place it in the refrigerator for an hour.

Heat 10-inch round nonstick crepe pan over medium heat until hot. Pour about 1/3 cup of batter into the pan, turning and tilting the pan to evenly coat the bottom. Cook until top is no longer moist and edges begin to brown (1 to 2 minutes), then flip with spatula and cook 15 seconds longer on other side.

Remove from skillet. You can stack the crepes while you cook them.