Best 9 Curried Seafood Crepes Recipes

SEAFOOD CREPES

Steps:

• For crepes;.
• Whisk dry ingredients together. Mix in eggs, milk and butter. With a hand beater mix until smooth.
• In an 8" skillet or crepe pan, lightly brush with butter, heat until bubbly on medium heat, pour a scant 1/4 cup batter and, swirl it around to coat the pan. Cook until top is dry and bottom is light brown. Flip and cook the other side. Stack on top of each other and keep warm. * tip*You can easily do the crepes ahead and stack them with waxed paper between each one, refrigerate for up to 2 days or freeze for up to 3 months.
• Saute the mushrooms and green onion in butter until tender. Put the seafood, 1/2 and 1/2, cream cheese and parsley in the pan, over medium heat, until the cheese has melted. Pour in Sherry.
• In each crepe, place 1/4 cup seafood filling, roll and place in a two baking dishes, 12" x 71/2" x 2", seam side down. Top each pan with the Swiss cheese and place in a 350 degree oven until the crepes are hot, approximately 20 minutes.

SEAFOOD CREPES

Steps:

• In medium bowl, beat all crepe ingredients with wire whisk or hand beater until smooth. For each crepe, lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom. Cook until light brown; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
• In 2-quart saucepan, melt butter over medium heat. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender. Stir in shrimp, crabmeat, half-and-half and cream cheese. Cook over medium heat, stirring constantly, until cheese is melted.
• Spoon about 1/4 cup seafood mixture down center of each crepe; roll up. Place in 11x7-inch (2-quart) glass baking dish. Sprinkle with Swiss cheese.
• Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through. Sprinkle with remaining 2 tablespoons onions.

CRAB CREPES

Steps:

• Place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. Cover and blend for 2 minutes. Chill batter in refrigerator for two hours.
• Heat an oiled, non-stick skillet over medium heat. Pour in enough of the chilled batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the crepe over, and continue cooking until lightly golden on the other side. Place the crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
• Cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. Add sherry, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine. Mix in crab.
• Melt 4 tablespoons butter in a saucepan over medium-high heat. Whisk in flour. Add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute. Remove from heat.
• Beat heavy cream and egg yolks together in a small bowl. Gradually add egg mixture to butter-flour mixture, stirring constantly. Fold in grated cheese to form a thick sauce.
• Pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
• Lay out one crepe on a flat surface. Spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. Repeat with remaining crepes. Top each with reserved cheese sauce and serve.

CREPES WITH CURRIED SEAFOOD FILLING

Steps:

• Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe. You will need 4 tablespoons total.For crepe batter: In a blender, combine eggs, 2 tablespoons baking mix, 1 teaspoon curry powder, 1 tablespoon cream and 1 tablespoon water. Blend on high speed until batter is thin and smooth.To make crepes: In an 8-inch nonstick skillet over medium heat, melt 1/4 teaspoon of the butter, add 2 tablespoons batter and swirl pan to coat bottom. Cook covered until lightly browned on the bottom, about 1 minute. Flip crepe and cook uncovered until lightly browned (about 30 seconds). Transfer to a plate. With pan off the heat, brush with another ¼ teaspoon butter and repeat steps above with remaining batter and butter to make 6 crepes.For filling: In saucepan, bring 3/4 cup water to a boil. Add shrimp and fish, cover, reduce heat to low and simmer until shrimp are pink, about 3 minutes. Remove from heat and strain, reserving cooking liquid.In a large nonstick skillet, melt 2 tablespoons butter over medium heat. Small dice the carrots and celery. Saute them with 1 ½ teaspoons curry powder until soft, about 3 minutes. Sprinkle 2 tablespoons baking mix over vegetables and whisk out any lumps, cooking until mixture bubbles, about 2 minutes.Add reserved cooking liquid and bring to a boil for 3 minutes, whisking constantly. Add 6 tablespoons cream and lemon zest and simmer, whisking constantly, until reduced and thick, about 15 minutes. Turn off heat and gently stir in shrimp mixture and chopped parsley. Season with salt and pepper and set aside.To assemble and bake crepes: Preheat oven to 400°F. Grease an 8-inch by 8-inch baking dish with remaining ½ tablespoon butter. Arrange a crepe on a plate with first side that was cooked facing down.Spoon about 1/3 cup of shrimp mixture (1/8 of whole amount) across the center of side of crepe. Fold sides of crepe over filling and arrange in prepared baking dish. Repeat with remaining crepes and filling. Pour remaining cream (6 tablespoons) over the crepes and bake until heated through and bubbly, about 10 minutes. Turn oven broiler on and broil crepes for 2-3 minutes, until tops are deep golden brown. Garnish with lemon wedges.

CREPES WITH CURRIED SEAFOOD FILLING

Steps:

• Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe. You will need 4 tablespoons total.For crepe batter: In a blender, combine eggs, 2 tablespoons baking mix, 1 teaspoon curry powder, 1 tablespoon cream and 1 tablespoon water. Blend on high speed until batter is thin and smooth.To make crepes: In an 8-inch nonstick skillet over medium heat, melt 1/4 teaspoon of the butter, add 2 tablespoons batter and swirl pan to coat bottom. Cook covered until lightly browned on the bottom, about 1 minute. Flip crepe and cook uncovered until lightly browned (about 30 seconds). Transfer to a plate. With pan off the heat, brush with another ¼ teaspoon butter and repeat steps above with remaining batter and butter to make 6 crepes.For filling: In saucepan, bring 3/4 cup water to a boil. Add shrimp and fish, cover, reduce heat to low and simmer until shrimp are pink, about 3 minutes. Remove from heat and strain, reserving cooking liquid.In a large nonstick skillet, melt 2 tablespoons butter over medium heat. Small dice the carrots and celery. Saute them with 1 ½ teaspoons curry powder until soft, about 3 minutes. Sprinkle 2 tablespoons baking mix over vegetables and whisk out any lumps, cooking until mixture bubbles, about 2 minutes.Add reserved cooking liquid and bring to a boil for 3 minutes, whisking constantly. Add 6 tablespoons cream and lemon zest and simmer, whisking constantly, until reduced and thick, about 15 minutes. Turn off heat and gently stir in shrimp mixture and chopped parsley. Season with salt and pepper and set aside.To assemble and bake crepes: Preheat oven to 400°F. Grease an 8-inch by 8-inch baking dish with remaining ½ tablespoon butter. Arrange a crepe on a plate with first side that was cooked facing down.Spoon about 1/3 cup of shrimp mixture (1/8 of whole amount) across the center of side of crepe. Fold sides of crepe over filling and arrange in prepared baking dish. Repeat with remaining crepes and filling. Pour remaining cream (6 tablespoons) over the crepes and bake until heated through and bubbly, about 10 minutes. Turn oven broiler on and broil crepes for 2-3 minutes, until tops are deep golden brown. Garnish with lemon wedges.

CURRIED SEAFOOD CREPES

Steps:

• Make the filling:
• In a large saucepan bring 4 cups water to simmer, add the scallops and the scrod, and poach the seafood, its surface covered with a buttered round or wax paper, at a bare simmer for 5 minutes. Drain the seafood and reserve the poaching liquid in a bowl. In the pan melt 1 tablespoon of the butter, stir in the carrots, 2 tablespoons water, the salt, and the sugar, and cook the carrots, covered, over moderate heat for 2 minutes. Remove the lid, cook the carrots, stirring, for 1 minute, or until they are just tender, and add them to the seafood. Melt the remaining 2 tablespoons butter in the pan, whisk in the flour, and cook the roux over moderately low heat, whisking, for 3 minutes. Whisk in the curry powder, add the milk in a stream, whisking, and salt and pepper to taste, and cook the mixture, whisking, until it is smooth. Simmer the mixture, whisking occasionally, for 5 minutes, or until it is very thick, and stir in the chutney and the lemon juice. Stir in the seafood carrot mixture, the peas, the minced parsley, and enough of the reserved poaching liquid, by teaspoons, to thin the mixture to the desired consistency. The filling may be made 1 day in advance and kept covered and chilled.
• Make 12 crêpes (procedure follows) with the curry crêpe batter. Working with one crêpe at a time, put 2 tablespoons of the filling on one quadrant of each crêpe, fold the crêpe in half over the filling, and fold it in half again to form a triangle. Arrange the crêpes on a buttered baking sheet and bake them in a preheated 400°F. oven for 10 minutes, or until they are heated through. Transfer the crêpes to serving plates and garnish them with the parsley sprigs and the lemon slices.
• To make curry crêpe batter:
• In a blender or food processor blend the flour, the curry powder, the salt, the broth, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 15 crêpes.
• To make crêpes:
• Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

CURRIED SEAFOOD CREPES

Steps:

• For the filling: In a large sauté pan bring 4 cups water to a simmer, add the s callops and the scrod, and poach the seafood, its surface covered with a butter ed round of waxed paper, at a bare simmer for 5 minutes. Drain the seafood and reserve the poaching liquid in a bowl. In the pan melt 1 tablespoon of the butt er, stir in the carrots, 2 tablespoons water, salt, sugar, and cook covered, ov er moderate heat for 2 minutes. Remove the lid, cook carrots, stirring, for 1 m inute, or until they are just tender, and add them to the seafood. Melt the rem aining 2 tablespoons butter in the pan, whisking in the flour, and cook the rou x over moderately low heat, whisking for 3 minutes. Whisk in the curry powder, add the milk in a stream, whisking, and salt and pepper to taste, and cook the mixture, whisking until it is smooth. Simmer, whisking occasionally for 5 minut es, or until it is very thick, then stir in the chutney and the lemon juice. St ir in the seafood and carrot mixture, the p! ! ! eas, minced parsley, and enough of the poaching liquid, by teaspoonfuls, to thi n to desired consistency. Put 2 tablespoons of mixture into each prepared crepe filling one quadrant, fold the crepe in half over the filling, and fold it in half again to form a triangle. Arrange the crepes on a buttered baking sheet an d bake them in a preheated oven for 10 minutes, or until they are heated throug h. Transfer the crepes to serving plates and garnish with parsley and lemon

SEAFOOD CREPES

Steps:

• For the crepes:
• Place the flour and sugar in a medium sized mixing bowl. Slowly whisk in the milk, egg, vegetable oil, and butter. Heat a nonstick pan or crepe pan over moderate heat. Brush the pan lightly with butter.
• Pour 1/4 cup of the crepe batter into the center of the hot pan and tilt it in all directions. The batter should coat the pan in a light covering. After about 30 seconds, the bottom side of the crepe should be lightly browned and the crepe should be ready to be flipped. Shake the pan in order to release the crepe, then turn it by using a spatula or the flip of your wrist. Cook the crepe for an additional 15 to 20 seconds and turn it out onto a plate. Repeat this process with the remainder of the crepe batter. Use a round 4-inch cookie cutter to cut the crepes into hors d' oeuvre sizes.
• For the filling:
• In a small saucepot, bring the white wine to a boil and reduce by half. Add the cream and bring to a boil. Mix the cornstarch together with the cold water and whisk it into the cream and wine mixture until thickened. Let cool. In a large mixing bowl, place the crab, shrimp, and chopped egg and toss together lightly. Fold in the thickened cream mixture and season, to taste, with salt and pepper. Add the parsley.
• To assemble:
• Place a heaping tablespoon of the seafood filling in the upper left hand side of a crepe. Fold the crepe in half and then fold it in half again. Continue this process until all the crepes are filled, or all the filling is used. Serve the crepes at room temperature placed inside folded doilies.

CURRIED SEAFOOD CASSEROLE

Steps:

• Preheat oven to 325 degrees F.
• Saute shallots and curry in butter and blend in the flour.
• Add chicken broth, half and half, salt and pepper, stirring until smooth.
• Simmer to reduce slightly.
• Mix in the seafood.
• Place in buttered casserole dish and bake for 45 minutes.