Recipe Details
Ingredients
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cooking spray
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1 ½cupsmilk
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3eggs
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1 ¼cupsall-purpose flour
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¼teaspoonsalt
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1 ½cupswater
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¼cupall-purpose flour
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¼teaspoonsalt
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2tablespoonsbutter
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4clovesgarlic, minced
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2poundsshrimp, peeled and deveined
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8ounceslobster meat (Optional)
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1tablespoonlemon juice
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1pinchcayenne pepper
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¼cupgrated Parmesan cheese
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1cupmilk
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2tablespoonsmayonnaise
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1tablespoonall-purpose flour
Cooking Directions
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Spray a 9×12-inch baking dish with cooking spray.
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Make the crêpes: Beat milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add flour and salt to milk mixture; beat until incorporated, about 2 more minutes.
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Heat a nonstick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crêpe and cook until the other side has turned light brown, about 2 more minutes.
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Prepare the filling: Whisk water, flour, and salt together in a bowl.
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Place butter and garlic in a nonstick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
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Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crêpe. Roll each crêpe around filling and place in the prepared baking dish.
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Preheat the oven to 350 degrees F (175 degrees C).
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Make the sauce: Combine milk, mayonnaise, and flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crêpes.
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Bake in the preheated oven until crêpes are cooked through and sauce is bubbling, 25 to 30 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories291 | |
% Daily Value * | |
Total Fat 10g |
13% |
Saturated Fat 4g |
19% |
Cholesterol 229mg |
76% |
Sodium 427mg |
19% |
Total Carbohydrate 20g |
7% |
Dietary Fiber 1g |
2% |
Total Sugars 3g |
|
Protein 30g |
59% |
Vitamin C 3mg |
3% |
Calcium 167mg |
13% |
Iron 4mg |
19% |
Potassium 373mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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