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Imagine a dish that embodies luxury and indulgence, where delicate, thin pancakes cradle a sumptuous filling of fresh seafood, enveloped in a creamy sauce. This is the allure of Decadent Seafood Crepes—a culinary masterpiece that offers a delightful balance of flavors and textures. Perfect for a special occasion or an elegant weeknight dinner, these crepes are sure to impress your family and friends, elevating any meal into a sophisticated dining experience.

Decadent Seafood Crepes

Indulge in the luxury of Decadent Seafood Crepes, a dish that marries delicate pancakes with a rich filling of fresh shrimp and scallops in a creamy sauce. Perfect for special occasions or an elegant dinner, these versatile crepes promise to impress. Follow our easy recipe to master the art of crepe-making, explore creative fillings, and discover serving suggestions that elevate your dining experience. Enjoy the delicious journey of flavors that these seafood crepes offer!
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Ingredients
  

For the crepes:

1 cup all-purpose flour

2 large eggs

1 ¼ cups milk

2 tablespoons melted butter

½ teaspoon salt

1 tablespoon chopped fresh parsley (optional)

For the seafood filling:

8 oz shrimp, peeled and deveined

8 oz scallops, rinsed and patted dry

1 tablespoon olive oil

2 cloves garlic, minced

1 cup heavy cream

1 teaspoon Dijon mustard

½ teaspoon old bay seasoning

Salt and pepper to taste

2 tablespoons chopped fresh chives

1 tablespoon lemon juice

For the sauce:

1 cup seafood stock or broth

1 tablespoon butter

1 tablespoon flour

½ teaspoon lemon zest

Salt and pepper to taste

Fresh dill for garnish

Instructions
 

Make the crepes: In a mixing bowl, whisk together the flour and salt. In another bowl, beat the eggs and then add the milk and melted butter, mixing until smooth. Gradually add the wet mixture to the flour, whisking until you have a thin batter. Incorporate the chopped parsley if using.

    Cook the crepes: Heat a non-stick skillet over medium heat and grease lightly with butter. Pour about ¼ cup of the crepe batter into the skillet, swirling to coat the surface evenly. Cook for about 2 minutes until the edges start to lift and the underside turns golden. Flip and cook for another minute. Transfer to a plate and repeat with the remaining batter.

      Prepare the seafood filling: In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute. Add the shrimp and scallops, cooking just until they turn opaque, about 3-4 minutes. Stir in the heavy cream, Dijon mustard, old bay seasoning, salt, pepper, chives, and lemon juice. Cook for an additional 2-3 minutes until the mixture thickens slightly. Remove from heat.

        Prepare the sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the seafood stock or broth until smooth. Bring to a simmer and cook until slightly thickened. Stir in lemon zest, and season with salt and pepper.

          Assemble the crepes: Lay a cooked crepe on a plate, spoon a portion of the seafood filling down the center, and fold over the sides. Repeat for remaining crepes.

            Serve: Arrange the filled crepes on plates, spoon the sauce over the top, and garnish with fresh dill. Serve warm and enjoy!

              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings