Elegant Crab and Shrimp Crepes with Creamy Mornay Sauce
Indulge in a delightful culinary experience with these Elegant Crab and Shrimp Crepes, perfectly paired with a rich and creamy Mornay sauce. This exquisite dish, inspired by gourmet dining, is sure to impress your loved ones. The combination of succulent seafood enveloped in tender, homemade crepes and enveloped in a luscious sauce creates a harmonious blend of flavors and textures. Ideal for a romantic dinner by candlelight or a special occasion, this recipe may appear intricate, but it's a rewarding endeavor that showcases your cooking prowess. Your guests will delight in each delicious bite, leaving them wondering if you brought it straight from a five-star restaurant!
N/A
Servings
N/A
Calories
23
Ingredients
Ingredients
Butter or Margarine
4 tablespoons (melted)
Onion
1 medium (chopped)
Mushroom
1/2 lb (sliced)
Cooked Crab or Imitation Crab and Scallops
2 cups (cooked, shredded)
Grated Parmesan Cheese
1/2 cup (divided)
Fresh Parsley
2 tablespoons (minced)
Salt
1/2 teaspoon
White Pepper
1/4 teaspoon
Butter
3 tablespoons (melted)
All-Purpose Flour
3 tablespoons
Milk
2 cups
Grated Swiss Cheese
2 tablespoons
Salt
to taste
Pepper
to taste
Half-and-Half
1/2 cup
Egg Yolk
1 (mixed with half and half)
Milk
1 cup
Water
1/2 cup
Eggs
2
Melted Butter
2 tablespoons
Cooking Oil
2 tablespoons (for frying crepes)
All-Purpose Flour
1 cup
Salt
1/4 teaspoon
Instructions
1
Begin by preparing the crepe batter: In a large bowl, combine the flour, eggs, milk, water, melted butter, and salt. Whisk until the mixture reaches a smooth consistency. Cover the bowl and let the batter rest for 30 minutes, allowing it to thicken slightly.
2
Once the batter is ready, heat the cooking oil in a frying pan over medium heat. Pour in about 2 tablespoons of batter, swirling the pan to create a thin, even layer. Cook for about 1.5 minutes, or until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe and cook for an additional minute. Transfer the cooked crepe to a plate and repeat with the remaining batter, separating each crepe with waxed paper to prevent sticking. Set aside.
3
Next, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
4
To make the Mornay sauce, melt 3 tablespoons of butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for about a minute. Gradually add the milk, stirring continuously until the sauce thickens. Mix in the Swiss cheese and season with salt and pepper to taste. Finally, whisk in the egg yolk mixed with the half-and-half until well combined. Remove from heat and set aside.
5
For the filling, melt the remaining 4 tablespoons of butter in a large skillet over medium heat. Sauté the chopped onion and sliced mushrooms until they are tender and fragrant. Stir in the seafood (crab and shrimp) and cook for an additional 2-3 minutes, allowing the flavors to meld. Add in 3/4 cup of the prepared Mornay sauce, 1/4 cup of the grated Parmesan cheese, minced parsley, and season with salt and pepper to taste. If needed, heat through until warm.
6
To assemble the crepes, spoon about 2 tablespoons of the seafood mixture into the center of each crepe. Roll them up carefully and place seam-side down in a buttered baking dish. Continue this process until all crepes are filled.
7
Pour the remaining Mornay sauce over the top of the crepes and sprinkle with the remaining Parmesan cheese.
8
Bake in the preheated oven for 15 minutes, or until the sauce is warm and bubbly. Serve immediately, garnished with additional parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Elegant Crab and Shrimp Crepes?
They are tender, homemade crepes filled with a mixture of succulent crab and shrimp, then topped with a rich and creamy Mornay sauce.
What is in the crepe batter?
The batter consists of all-purpose flour, eggs, milk, water, melted butter, and a pinch of salt.
How long should the crepe batter rest?
The batter should rest covered for 30 minutes to allow it to thicken slightly before cooking.
What temperature should the oven be set to?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
What ingredients make up the Mornay sauce?
The Mornay sauce is made from butter, flour, milk, Swiss cheese, salt, pepper, and an egg yolk mixed with half-and-half.
What type of cheese is used in the Mornay sauce?
Grated Swiss cheese is used to flavor the Mornay sauce.
What vegetables are included in the crepe filling?
The filling features chopped onions and sliced mushrooms sautéed in butter.
Can I use imitation crab for this recipe?
Yes, the recipe allows for cooked crab or a combination of imitation crab and scallops.
How much batter is used for each crepe?
Use approximately 2 tablespoons of batter for each crepe, swirling it to create a thin layer.
How do I know when to flip the crepes?
Flip the crepe when the edges begin to lift and the bottom is lightly golden, usually after about 1.5 minutes.
How do you prevent the crepes from sticking together after cooking?
Separate each cooked crepe with a piece of waxed paper while stacking them on a plate.
What seasonings are used in the seafood filling?
The filling is seasoned with salt, white pepper, and fresh minced parsley.
How is the seafood mixture combined with the sauce?
You mix 3/4 cup of the prepared Mornay sauce into the sautéed seafood and vegetable mixture.
What kind of cheese is sprinkled on top of the crepes?
Grated Parmesan cheese is used both inside the filling and as a topping before baking.
How should the crepes be arranged in the baking dish?
The crepes should be rolled up and placed seam-side down in a buttered baking dish.
How long do the crepes need to bake?
Bake the assembled crepes for 15 minutes, or until the sauce is warm and bubbly.
Is the egg yolk added directly to the Mornay sauce?
No, the egg yolk should be mixed with the half-and-half first, then whisked into the sauce.
Can I use margarine instead of butter for the filling?
Yes, the recipe suggests either 4 tablespoons of butter or margarine for sautéing the vegetables.
How much milk is required for the entire recipe?
The recipe uses 3 cups of milk total: 1 cup for the crepe batter and 2 cups for the Mornay sauce.
What is the recommended garnish for this dish?
The dish is best served immediately, garnished with additional fresh minced parsley if desired.
How much flour is used in the Mornay sauce?
Three tablespoons of all-purpose flour are used to create the roux for the sauce.
What is the purpose of swirling the pan when making crepes?
Swirling the pan ensures the batter forms a thin, even layer across the surface of the frying pan.
Is this recipe suitable for a romantic dinner?
Yes, it is specifically described as ideal for a romantic dinner by candlelight or a special occasion.
How many eggs are used in this recipe?
Three eggs are used in total: two for the crepe batter and one egg yolk for the Mornay sauce.
What type of pan should be used for the crepes?
A standard frying pan heated over medium heat with a small amount of cooking oil is used.
Can I substitute the Swiss cheese in the sauce?
While Swiss cheese is traditional for Mornay sauce, the recipe specifies 2 tablespoons of grated Swiss cheese.
How much water is added to the crepe batter?
One-half cup of water is mixed into the batter to help achieve the correct consistency.
Is the seafood cooked before being added to the crepes?
Yes, the seafood is sautéed with onions and mushrooms for 2-3 minutes to allow flavors to meld before assembly.
What is the role of half-and-half in the sauce?
Half-and-half is combined with the egg yolk to add a final layer of richness and silkiness to the sauce.
How much Parmesan is used as a topping?
The recipe uses a total of 1/2 cup Parmesan; 1/4 cup goes into the filling and the remaining 1/4 cup is sprinkled on top.