Crepes Louisiana Recipe
fresh scallops, shrimp, crawfish tails, sherry marinated mushrooms, parmesan cheese, herb cream seafood sauce, house rice
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Ingredients
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Crepes and Filling
Method
Preparation and Cooking
- 1
Prepare Crepes
In a mixing bowl, whisk together flour, eggs, and milk until smooth. Let the batter rest for 30 minutes.
- 2
Cook Crepes
In a non-stick skillet, melt 1 tbs of butter over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to create an even layer. Cook for about 2 minutes, until the edges lift, then flip and cook for another minute. Repeat with remaining batter, adding more butter as needed. Set aside.
- 3
Prepare Filling
In a large skillet, combine sherry and mushrooms. Sauté until mushrooms are tender and liquid reduces. Add scallops, shrimp, and crawfish tails, cooking until seafood is cooked through.
- 4
Make Herb Cream Sauce
In a separate saucepan, heat heavy cream over medium heat. Stir in parmesan cheese and chopped herbs. Season with salt and black pepper to taste. Cook until slightly thickened.
- 5
Assemble Crepes
Place a spoonful of the seafood filling on each crepe, fold or roll them, and place in a baking dish.
- 6
Serve
Drizzle the herb cream sauce over the crepes and serve with house rice on the side.
