Seafood Crepes Creole
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 0.30 | qt | Milk |
| 0.30 | lb | All-purpose flour |
| 2.00 | pc | Eggs |
| 0.30 | oz | Butter , melted |
| For Filling: | ||
| 0.30 | qt | UBD KNR CRLE RTU SC 4-.5 GA 4 x 0.5 GA |
| 0.90 | lb | Cooked shrimp , scallops, surimi, cod |
| 0.50 | tbsp | Italian Parsley , chopped |
| Kosher salt and black pepper to taste | ||
| 0.50 | qt | UBD KNR CRLE RTU SC 4-.5 GA 4 x 0.5 GA |
Preparation
1. Mix milk and flour and blend until smooth. Add eggs, blend well. Add melted butter, and blend. Let batter rest for half an hour.
2. Heat 7 " non stick pan and add 3/4 oz. of the batter to the pan and swirl around to form a crepe. Cook on one side and remove from pan.
3. Blend seafood mixture with Knorr Creole sauce, seafood, and chopped parsley. Season to taste wtih salt and pepper.
4. Place about 1 1/2 oz of seafood mixture in the center of crepe, roll cooked end of crepe over the filling, fold over the ends and roll into a cigar shape. Brush tops wit melted butter.
5. Heat oven ot 350 degrees for 15 minutes and cover with hot Knorr Creole Sauce.
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