Seafood Crepes |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 tablespoons butter | 3 tablespoons all-purpose flour | 2 cups half-and-half |
| 2 teaspoons salt | 1 teaspoon white pepper | 2 teaspoons fennel seed |
| 1 cup cooked shrimp | 1 cup cooked scallops | 8 crepes |
| 1 | Melt the butter and whisk in flour over low to medium heat in a saucepan. |
| 2 | Add the half-and-half gradually, and add the salt, white pepper, and fennel. Cook until the sauce is thick. Pour through a strainer to remove the fennel. To this mixture, add the cooked shrimp and scallops and heat through. With a slotted spoon fill the crepes with the seafood, and roll up and keep warm on a platter in a warm oven. Should make about 8 crepes. Drizzle the remaining sauce over the top of the crepes and serve. |