Ingredients:
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Gruyere cheese
- 1/2 cup cooked shrimp, chopped
- 1/2 cup cooked crab meat, flaked
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/4 cup diced red bell pepper
- 2 tablespoons olive oil
- 1 cup seafood broth
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
- Salt and black pepper to taste
- Chopped fresh chives for garnish
Instructions:
In a blender, combine 1 cup flour, 1 1/2 cups milk, 2 large eggs, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon black pepper
Blend until smooth
Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or a small amount of butter
Pour 1/4 cup of the crepe batter into the skillet, swirling it to evenly coat the bottom
Cook for about 2 minutes or until the edges start to lift
Flip the crepe and cook for an additional 1-2 minutes
Repeat with the remaining batter to make 8 crepes
In a large mixing bowl, combine shredded Gruyere cheese, chopped shrimp, flaked crab meat, chopped parsley, chopped green onions, and diced red bell pepper
In a separate saucepan, heat 2 tablespoons of olive oil over medium heat
Add 1 tablespoon of flour and whisk constantly for 1-2 minutes until it turns golden brown
Gradually whisk in 1 cup of seafood broth and 1/4 cup of heavy cream
Continue to whisk until the sauce thickens, about 3-5 minutes
Season with salt and black pepper to taste
Pour the seafood mixture into the crepes, roll them up, and place them seam-side down in a baking dish
Pour the creamy seafood sauce over the stuffed crepes
Bake in a preheated oven at 350F 175C for 15-20 minutes, until heated through and bubbly
Garnish with chopped fresh chives before serving
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