OK, guys and gals,,,,,,since I missed Valentines day this year,,,,,,and since I missed my Anniversary too (bad move) it is time for me to post another recipe that you should make for your husband, wife, girlfriend, boyfriend, special love or whatever. I have posted this before, but to this day no one has written me back telling me of the fantastic results when serving this dish. Thats how I know that you all are NOT following my hints, soooo someone please make the below recipe and tell me if you are not the best five star cook in the world. It is easy and quick and everything is available at the local grocery stores. NO EXCUSES! Seafood Crepes Makes 6 main-dish or 12 appetizer servings Seasoning mix: 1 tsp. salt 1/2 tsp. white pepper 1/2 tsp. ground red pepper (cayenne) 1/4 tsp. dried sweet basil leaves 1/8 tsp. dried thyme leaves 1/8 tsp. dried oregano leaves 4 tablespoons unsalted butter 1/4 cup finely chopped onions 1/2 cup finely chopped green onions 1 tablespoon all-purpose flour 1 1/4 cups heavy cream 1/2 pound lump crabmeat (picked over) 1 pound peeled crawfish tails (Optional-use more shrimp if necessary) 3/4 pound peeled medium shrimp 12 Crepes Prepare crepes up to 2 hours ahead. Combine the seasoning mix ingredients in a small bowl and set aside. Heat the serving plates in a 250 degree oven. Melt the butter in a 2-quart saucepan over high heat. Add the onions and sauté until they start getting tender, about 2 to 3 minutes, stirring occasionally. Add the seasoning mix and cook about 1 minute, stirring occasionally. Add the green onions and flour, stirring until flour is completely blended into the butter. Then stir in the cream and bring to a boil, stirring frequently. Add the crabmeat; return to a boil, stirring often and leaving crabmeat lumps intact as much as possible. Reduce heat and simmer until sauce has thickened slightly, about 1 minute, stirring almost constantly. Return heat to high. Add the crawfish and shrimp and cool just until shrimp are plump and pink, about 2 to 4 minutes, stirring often; remove from heat and serve immediately. To serve for main course, one at a time place 2 crepes on each heated plate; fill each crepe with a scant 1/3 cup filling, then fold crepe in thirds. Spoon a little extra filling on top. For an appetizer, serve 1 crepe per person. These crepes may also be topped with a spoonful of Hollandaise Sauce. CREPES Makes 12 to 14 (6-inch) entree crepes The batter may be made ahead of time and refrigerated. Let it return to room temperature before using. 2 cup milk 4 eggs 3 tablespoon vegetable oil 2 teaspoon sugar 1/2 teaspoon ground nutmeg Pinch of Salt 1 1/2 cups plus 2 tablespoons sifted all-purpose flour In a medium sized bowl combine the milk, eggs, oil, sugar, nutmeg and salt; mix well with a metal whisk. Add the flour and whisk again just until blended and no lumps of flour remain; do not overbeat. Very lightly oil an 8-inch slope-sided crepe pan, then wipe it with a towel until the pan has only enough oil on it to be shiny. Heat the pan over medium heat about 2 minutes or until a drop of batter sizzles as soon as it’s dropped in the pan. Then pick up the pan and slant it away from you. Pour 2 tablespoons batter into the pan, quickly rolling the batter so it thoroughly coats the bottom and slightly up the sides of the pan; make the crepes as thin as possible. Cook until the edges and bottom are golden brown, about 30 seconds to 1 minute; brown only one side of the crepe. Remove the crepe from the pan and place it on a plate to cool, browned side up. Heat the pan about 15 seconds before cooking the next crepe. Repeat with remaining batter, re-oiling pan if necessary. Keep the crepes covered with a damp cloth at room temperature until ready to serve. They should be used within 2 hours. Glenn Gunter Dallas, Texas (972) 742-3344
Posted on: Sat, 29 Mar 2014 19:59:22 +0000