Best 14 Orange Seafood Crepes Recipes

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Orange seafood crepes are a delectable dish that combines the zesty flavor of oranges with the tender texture of seafood and the delicate touch of crepes. The vibrant orange sauce adds a burst of citrusy sweetness, while the seafood filling provides a savory and protein-rich element. This tantalizing dish is perfect for special occasions or everyday meals and is sure to impress both family and friends.

Let's cook with our recipes!

SEAFOOD CREPES



Seafood Crepes image

An elegant but easy dish, sure to impress your guests! You can use any seafood, your favorite shellfish, a combination of flavors is good.

Provided by pammyowl

Categories     European

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

6 medium mushrooms, chopped
3 tablespoons green onions, sliced
3 tablespoons butter
3 1/2 cups cooked lobsters, crab, scallops shrimp, chopped into bite sized pieces
8 ounces cream cheese, cut into cubes
1/3 cup half-and-half
3 tablespoons fresh parsley, chopped
2 tablespoons sherry wine (optional)
1 cup swiss cheese, shredded
1/4 cup chopped green onion
16 crepes
crepe
2 1/4 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
3 cups milk
3 eggs
2 tablespoons butter, melted

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.

SHRIMP AND SCALLOP CREPES



Shrimp and Scallop Crepes image

These shrimp and scallop crepes are a seafood lover's dream and will make the taste buds happy. Garnish with more sliced green onion if desired.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h10m

Yield 6

Number Of Ingredients 18

2 cups milk
1 cup all-purpose flour
3 large eggs
4 tablespoons melted butter, divided
1 tablespoon butter
6 ounces medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
6 ounces bay scallops
1 teaspoon butter
1 cup sliced mushrooms
½ cup thinly sliced green onions
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk, or more as needed
1 cup chicken broth
⅓ cup grated Swiss cheese
¼ cup dry white wine
1 tablespoon sherry
salt and ground black pepper to taste

Steps:

  • Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.
  • Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
  • Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.
  • Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.
  • Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.
  • Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.
  • Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.
  • Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 29.3 g, Cholesterol 216.3 mg, Fat 25.4 g, Fiber 1 g, Protein 24 g, SaturatedFat 14.9 g, Sodium 591.3 mg, Sugar 6.8 g

SEAFOOD CREPES



Seafood Crepes image

Europeans enjoy their meals over an extended time period. Do just that with these French-influenced crepes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 15

2/3 cup Gold Medal™ all-purpose flour
1 cup milk
1 tablespoon vegetable oil
1 teaspoon sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons butter or margarine
1/4 cup chopped fresh mushrooms
4 medium green onions, chopped (1/4 cup)
2/3 cup small cooked shrimp
1 package (6 oz) frozen cooked crabmeat, thawed, drained
1/2 cup half-and-half
2 packages (3 oz each) cream cheese, cubed
1 cup shredded Swiss cheese (4 oz)

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.

Nutrition Facts : Calories 585, Carbohydrate 25 g, Cholesterol 280 mg, Fat 5, Fiber 1 g, Protein 35 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 690 mg

ORANGE CRêPES



Orange Crêpes image

Provided by Metro

Time 40m

Yield 12

Number Of Ingredients 9

3 egg
1 cup (250 mL) milk
1 cup (250 mL) table cream
3 Tbsp. (45 mL) melted butter
2 Tbsp. (30 mL) sugar
1 1/2 cup (375 mL) flour
1 Tbsp. (15 mL) baking powder
1 pinch Salt
Zest of one orange

Steps:

  • Put first 5 ingredients in the blender jar, blend one minute.Add remaining ingredients through the top of the jar.Blend until smooth. Let stand 10 minutes.Heat a frying pan and pour 1/4 cup (60 mL) crêpe batter, spread evenly on the bottom of the pan, cook on minute on each side.Keep hot.

SEAFOOD CREPES



Seafood Crepes image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 24 crepes

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1 tablespoon sugar
2 cups milk
1 egg
1/3 cup vegetable oil
5 tablespoons butter, melted, plus more for pan
2 cups white wine
1 cup cream
1 tablespoon cornstarch
1/4 cup cold water
1 cup crab
1 cup bay shrimp, chopped
2 eggs, hard-boiled and chopped
2 tablespoons parsley, chopped

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.

CREPES WITH ORANGE ZEST AND CHOCOLATE



Crepes with Orange Zest and Chocolate image

Provided by Cat Cora

Categories     dessert

Time 40m

Yield 3 crepes

Number Of Ingredients 10

1 cup all-purpose flour
1 cup milk
1 egg
Pinch salt
3 teaspoons butter, plus 1/2 cup
1 tablespoon granulated sugar
Zest of 1 orange
1/4 cup dark chocolate, melted
1 tablespoon powdered sugar
2 tablespoons Grand Marnier

Steps:

  • In a medium-size mixing bowl, whisk together the flour, milk, egg, and salt. Heat a large frying pan or wok over medium-high heat. When the pan is hot add a teaspoon of butter and swirl the pan to coat the surface of the pan with the melted butter. Pour 1/4 cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer. After 2 minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 30 seconds to 2 minutes. Repeat with the remaining 2 teaspoons butter and remaining batter.
  • In large 10-inch saute pan, melt 1/2 cup butter, granulated sugar, and orange zest together. Add 1 crepe at time and cover it with the orange butter. Fold each crepe in half, and then in half again, to make a triangle and place it on a warm plate. Repeat these steps to cook the remaining crepes. Pour the melted chocolate over the crepe and dust it with powdered sugar. Drizzle the Grand Marnier over it and light it at the table in front of the guest. Always use caution. Serve hot.

ORANGE CREPES



Orange Crepes image

Make and share this Orange Crepes recipe from Food.com.

Provided by Seattle Wes

Categories     Breakfast

Time 30m

Yield 10 crepes, 3-4 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1/2 tablespoon sugar
1/2 teaspoon baking powder
1 1/2 cups milk
1/2 cup orange juice
2 eggs
1/2 teaspoon vanilla
1 teaspoon orange zest (grated orange peel)
1/2 cup orange juice
1 teaspoon cornstarch

Steps:

  • Crepes.
  • Using a blender put all dry ingredients in first.
  • Turn on a slow speed and add eggs, and then slowly add milk, orange juice, vanilla, and orange zest.
  • Turn up the speed and mix well until smooth and no lumps.
  • Put a teaspoon of oil in a hot 8" or 9" pan (use medium setting). Let the oil and pan heat.
  • Holding the pan above the burner, pour ¼ cup of batter into center of pan as you rotate the pan to evenly spread the batter all around.
  • Cook for about 30 seconds until the bottom is browned in a speckled pattern.
  • Flip over and brown the other side.
  • Roll up in the pan and put on a plate.
  • Repeat with the rest of the batter.
  • Sauce.
  • Mix ½ cup orange juice and 1 tsp of cornstarch in a bowl. Stir.
  • Add to pan and heat until thickened, stirring occasionally.
  • Pour over top of crepes.
  • Optional: Include other fruits and/or whipped cream.

ORANGE CHOCOLATE ALMOND BUTTER CREPES RECIPE BY TASTY



Orange Chocolate Almond Butter Crepes Recipe by Tasty image

Here's what you need: all purpose flour, sugar, kosher salt, whole milk, large eggs, Justin's Maple Almond Butter Squeeze Packs, orange zest, nonstick cooking spray, cocoa powder, orange slice

Provided by Justin's

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 cup all purpose flour
1 tablespoon sugar
¼ teaspoon kosher salt
1 ½ cups whole milk
2 large eggs
2 Justin's Maple Almond Butter Squeeze Packs
1 ½ teaspoons orange zest, divided
nonstick cooking spray, for greasing
½ cup cocoa powder
4 orange slice, for garnish

Steps:

  • In a medium bowl, whisk together flour, sugar, and salt.
  • In a large bowl, whisk together the milk and eggs. Add the flour mixture in thirds, whisking until smooth after each addition. Knead 1 squeeze pack of Justin's® Maple Almond Butter in your hands until softened, then add half of the squeeze pack to the crepe batter and whisk until totally smooth. Whisk in 1 teaspoon of orange zest. Let the batter rest for 15 minutes.
  • Heat an 8-inch nonstick skillet over medium heat and grease lightly with nonstick spray. Add ¼ cup of the crepe batter, tilting the pan until the batter coats the bottom evenly. Cook for 1 minute, until bubbles appear on the surface, then carefully flip and cook for another 30 seconds, until lightly browned and cooked through. Remove the crepe from the pan and repeat with the remaining batter to make 4 crepes total.
  • Use a sieve to dust a crepe evenly with cocoa powder. Fold in half, then in half again, to create a triangle. Repeat with the remaining crepes.
  • Arrange each crepe on a plate and drizzle with the remaining 1½ squeeze packs of Justin's® Maple Almond Butter (run the squeeze packs under warm water if the consistency is too thick to drizzle) and sprinkle with the remaining ½ teaspoon orange zest. Garnish with the orange slices.
  • Enjoy!

CREPES WITH ORANGE SYRUP



Crepes With Orange Syrup image

Make and share this Crepes With Orange Syrup recipe from Food.com.

Provided by Meryl

Categories     Breakfast

Time 52m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb sifted flour
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
3 eggs
2 cups milk
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup orange marmalade
1/2 cup water
1/2 cup Grand Marnier (or any orange liqueur)
1 medium orange, cut into thin slices
2 teaspoons sugar

Steps:

  • Place flour in a large bowl and make a well in the center.
  • Pour the eggs into the center, then beat with a wire whisk. Mix well.
  • Add the milk very gradually, and blend completely.
  • Add the butter, salt, vanilla and sugar and mix until thoroughly incorporated. The batter will be thin.
  • Set aside and let it sit for 30 minutes.
  • Heat a flat non-stick pan over medium or medium/high.
  • Ladle 1/4 cup portions of the batter into the pan, or pour from a measuring cup.
  • Cook each crepe 1-2 minutes per side.
  • When the crepes are done, roll them up, and place on serving plate.
  • In a small saucepan, mix the water, 2 tsp sugar, and marmalade together. Heat over low heat and bring to a simmer. Reduce the liquid until it becomes a thin syrup.
  • Drizzle the crepes with syrup and garnish with orange slices.
  • In another small saucepan, heat the orange liqueur until small bubbles form (do not boil), then carefully light with a long match. Caution: keep face away from the pan. Carefully pour liqueur over the crepes before the flames die out.

Nutrition Facts : Calories 358.9, Fat 9.7, SaturatedFat 5.1, Cholesterol 127.3, Sodium 188.4, Carbohydrate 58.7, Fiber 1.7, Sugar 24, Protein 10

ELEGANT SEAFOOD CREPES



Elegant Seafood Crepes image

Homemade crepes wrapped around a creamy mixture of shrimp and crabmeat do, indeed, make for some very Elegant Seafood Crepes.

Provided by My Food and Family

Categories     French Food

Time 1h

Yield Makes 8 servings, 1 crepe each.

Number Of Ingredients 11

3 Tbsp. butter, divided
2 eggs
1 cup milk
1 cup flour
1/2 tsp. salt
1 clove garlic, finely chopped
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 lb. frozen cooked medium shrimp, thawed
1 can (6 oz.) crabmeat, drained, flaked
1/2 cup tomato sauce
1 tsp. ground nutmeg

Steps:

  • Melt 2 Tbsp. of the butter; set aside. Beat eggs and milk in medium bowl with wire whisk until well blended. Add melted butter, the flour and salt; beat until smooth. Let stand 20 min.
  • Heat lightly greased medium nonstick skillet on medium heat. Ladle 1/4 cup batter into skillet, tilting pan to form a thin round circle. Cook 1 to 2 min. or until edge of crepe is lightly browned. Carefully turn crepe with spatula; cook an additional 30 sec. Remove from skillet; cover to keep warm. Repeat to make a total of 8 crepes.
  • Melt remaining 1 Tbsp. butter in small saucepan on medium heat. Add garlic; cook and stir 2 min. Gradually add cream cheese, stirring until completely melted. Add shrimp, crabmeat and tomato sauce; stir. Cook 10 min. or until heated through. Spoon 1/3 cup of the seafood mixture down center of each crepe; roll up. Sprinkle lightly with nutmeg.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 220 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g

CREPES WITH ORANGES AND ALMONDS



Crepes With Oranges And Almonds image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 large navel orange
1/4 cup sugar
1/3 cup freshly squeezed orange juice
2 tablespoons Grand Marnier or Cointreau
3 tablespoons unsalted butter
1/4 teaspoon ground ginger
8 dessert crepes (recipe follows)
2 tablespoons brandy
1/3 cup toasted sliced almonds
Powdered sugar for garnish

Steps:

  • Using a paring knife, peel the orange, cutting deeply enough to remove the outer layer of white pith. Working over a bowl, free each segment by cutting in around the membrane, angling the knife toward the center. Set the orange segments aside.
  • Place a large, heavy skillet over medium heat and add the sugar. Cook, stirring occasionally with a metal fork, until the sugar is melted and golden brown. Remove from the heat and carefully add the orange juice, Grand Marnier, butter and ginger. (The mixture will sputter.) Return the mixture to the heat and stir until smooth.
  • One at a time, place the crepes in the pan, coat with the sauce, fold into quarters with tongs and move toward the edge of the pan. Add the orange segments to the pan.
  • Add the brandy to the pan, wait 30 seconds for it to become warm and ignite it with a match. When the flames die, garnish with the almonds, sprinkle lightly with powdered sugar and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 2 milligrams, Sugar 18 grams, TransFat 0 grams

ORANGE CREPES



Orange Crepes image

Extremely fancy dessert that you would be proud to serve your company. Absolutely delicious and easy to put together. I keep some crepes frozen at all times so that if I need an emergency dessert - all I have to do is microwave and make sauce. It will depend on the size of crepes that you make how many this will yield and I cannot tell you for sure as I always make a double or triple batch to store some.

Provided by laursy

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 9

3 eggs, beaten
2/3 cup flour
1/2 teaspoon salt
1 cup milk
2 (8 ounce) packages cream cheese
3 tablespoons minced orange rind
12 fluid ounces frozen orange juice concentrate
cornstarch, wee bit
orange liqueur, prefer triple sec

Steps:

  • Combine softened cream cheese and orange rind and set aside to blend.
  • Combine eggs, flour, salt, and milk. Beat until smooth. Let stand 30 minutes.
  • For each crepe - pour ¼ cup batter in hot lightly greased 6 ½ inch skillet. Cook until lightly browned on both sides. Stack crepes between sheets of waxed paper and freeze until you need them.
  • You can thaw these in bulk in your oven or a couple at a time in the microwave. I don't freeze them filled but do the filling after they are thawed.
  • To make sauce - heat concentrated orange juice in pot and thicken slightly with corn starch. Pour over filled and rolled crepes and then sprinkle one teaspoons orange liqueur on top to serve.

Nutrition Facts : Calories 244.5, Fat 15.3, SaturatedFat 9.2, Cholesterol 97.3, Sodium 237.5, Carbohydrate 20.8, Fiber 0.6, Sugar 13, Protein 6.7

LEMON AND MANDARIN ORANGE CREAM CHEESE CREPES



Lemon and Mandarin Orange Cream Cheese Crepes image

Perfect for a light brunch. Very easy to make. A little on the rich side, so smaller portions are best.

Provided by Chef_Crimson

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 24m

Yield 12

Number Of Ingredients 13

1 cup white sugar
½ cup salted butter, melted
¼ cup water
¼ cup lemon juice
1 egg yolk
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can mandarin oranges, drained, with juice reserved
¼ cup white sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 ½ cups milk
1 cup all-purpose flour
2 eggs

Steps:

  • Whisk 1 cup sugar, butter, water, 1/4 cup lemon juice, and egg yolk together in a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cover sauce to keep warm.
  • Beat cream cheese, 1/4 cup mandarin orange juice, 1/4 cup sugar, 2 tablespoons lemon juice, and vanilla extract in a bowl using an electric mixer until well blended; mixture will be a bit lumpy.
  • Blend milk, flour, and eggs together in a bowl using an electric mixer. Set a greased crepe pan over medium heat. Ladle batter in until just covering the bottom of the pan. Cook until top dries, about 3 minutes. Flip and set aside; repeat with the remaining batter.
  • Spoon filling into crepes and fold over like a taco. Spoon mandarin orange pieces over filled crepes. Pour sauce on top.

Nutrition Facts : Calories 364.1 calories, Carbohydrate 35.4 g, Cholesterol 111.9 mg, Fat 22.6 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 13.9 g, Sodium 192 mg, Sugar 25.8 g

ORANGE-ANISE CREPES



Orange-Anise Crepes image

This is my grandma's recipe. She used to cook this for her grandchildren in the morning when we would stay over night. They're yummy!!

Provided by Karen Gallinetti

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 8h20m

Yield 6

Number Of Ingredients 7

4 large eggs
1 cup milk
¾ cup orange juice
1 tablespoon anise extract
1 cup all-purpose flour
2 tablespoons butter, divided
Sugar, for dusting

Steps:

  • Beat together the eggs, milk, orange juice, anise, and flour until smooth. Refrigerate overnight.
  • To cook the crepes, melt a little butter in a heavy skillet over medium heat; brush the butter evenly over the pan. Pour in 1/4 cup of the batter, tilt the pan to distribute the batter evenly. Cook until the batter begins to firm up and bubble, when lightly browned, flip over, and continue cooking until browned on the other side, about 4 minutes total. Repeat with remaining batter. To serve, sprinkle crepes with sugar.

Nutrition Facts : Calories 213 calories, Carbohydrate 25.5 g, Cholesterol 137.4 mg, Fat 8.2 g, Fiber 0.6 g, Protein 7.9 g, SaturatedFat 4 g, Sodium 91.4 mg, Sugar 9 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any mishaps.
  • Use fresh seafood: The fresher the seafood, the better your crepes will taste. If you can, buy your seafood from a reputable fishmonger or seafood market.
  • Don't overcook the seafood: Seafood cooks very quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Use a good quality orange sauce: The orange sauce is what really makes these crepes special. Be sure to use a sauce that is flavorful and has a good balance of sweet and sour.
  • Serve the crepes immediately: Crepes are best served immediately after they are made. This will ensure that they are crispy and delicious.

Conclusion:

Orange seafood crepes are a delicious and elegant dish that is perfect for a special occasion. They are easy to make and can be tailored to your own taste preferences. With a little planning and effort, you can create a truly memorable meal that will impress your guests.

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