Orange Seafood Crepes Recipes

SHRIMP AND SCALLOP CREPES

Steps:

• Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.
• Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
• Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.
• Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.
• Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.
• Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.
• Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.
• Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.

ORANGE SEAFOOD CREPES

Steps:

• Saute the shrimp for 1-2 minutes or until they turn pink, remove from pan.
• Saute the onions, ginger, garlic& pea pods Toss& cook for 1-2 minutes.
• Return the shrimp and mix.
• Divide this mixture between the 12 crepes, fold over and arrange the crepes in a shallow baking dish To Make sauce---------------.
• In a saucepan mix the cornstarch with the sugar slowly stir in the broth, lemon juice& soy sauce, cook over low heat, stirring constantly until thickened and clear Add drained orange slices.
• Spoon over the crepes.
• Heat them in a 350F oven for about 10-15 minutes.

ORANGE CREPES

Steps:

• Crepes.
• Using a blender put all dry ingredients in first.
• Turn on a slow speed and add eggs, and then slowly add milk, orange juice, vanilla, and orange zest.
• Turn up the speed and mix well until smooth and no lumps.
• Put a teaspoon of oil in a hot 8" or 9" pan (use medium setting). Let the oil and pan heat.
• Holding the pan above the burner, pour ¼ cup of batter into center of pan as you rotate the pan to evenly spread the batter all around.
• Cook for about 30 seconds until the bottom is browned in a speckled pattern.
• Flip over and brown the other side.
• Roll up in the pan and put on a plate.
• Repeat with the rest of the batter.
• Sauce.
• Mix ½ cup orange juice and 1 tsp of cornstarch in a bowl. Stir.
• Add to pan and heat until thickened, stirring occasionally.
• Pour over top of crepes.
• Optional: Include other fruits and/or whipped cream.

SEAFOOD CREPES

Steps:

• For crepes;.
• Whisk dry ingredients together. Mix in eggs, milk and butter. With a hand beater mix until smooth.
• In an 8" skillet or crepe pan, lightly brush with butter, heat until bubbly on medium heat, pour a scant 1/4 cup batter and, swirl it around to coat the pan. Cook until top is dry and bottom is light brown. Flip and cook the other side. Stack on top of each other and keep warm. * tip*You can easily do the crepes ahead and stack them with waxed paper between each one, refrigerate for up to 2 days or freeze for up to 3 months.
• Saute the mushrooms and green onion in butter until tender. Put the seafood, 1/2 and 1/2, cream cheese and parsley in the pan, over medium heat, until the cheese has melted. Pour in Sherry.
• In each crepe, place 1/4 cup seafood filling, roll and place in a two baking dishes, 12" x 71/2" x 2", seam side down. Top each pan with the Swiss cheese and place in a 350 degree oven until the crepes are hot, approximately 20 minutes.

ORANGE-ANISE CREPES

Steps:

• Beat together the eggs, milk, orange juice, anise, and flour until smooth. Refrigerate overnight.
• To cook the crepes, melt a little butter in a heavy skillet over medium heat; brush the butter evenly over the pan. Pour in 1/4 cup of the batter, tilt the pan to distribute the batter evenly. Cook until the batter begins to firm up and bubble, when lightly browned, flip over, and continue cooking until browned on the other side, about 4 minutes total. Repeat with remaining batter. To serve, sprinkle crepes with sugar.