Wrapped Up in Love

This weekend it is Mothers Day.

A time to remember Mom and thank her for all she does with a great brunch or dinner.

Last year I posted a recipe for a seafood crepe recipe that was baked casserole style in the oven. This year I am updating it to a stove top fresh made-to-order version. You can use fresh crab meat or canned.

A flat low sided style pan is best for thin even crepes.
Add a tossed garden salad and a glass of sparkling wine and you have an elegant meal fit for a queen.

Happy Mothers Day!


Crab and Scallop Crepes

Crepe Batter (for 6 crepes)

• 1 egg beaten
• 6 tbs flour
• 1/2 cup milk
• 1/2 tsp salt
  

Combine above ingredients in a bowl and whisk until mixed .
Spray a small nonstick pan with cooking spray and heat medium high. when hot pour in about 3 tbsp of batter ..swirl pan until coated. Cook until sides start to lift slightly then flip over with fingers or spatula. When lightly brown invert on to a plate.Place cooked crepes between sheets of wax paper to keep them from sticking together. Repeat process until batter is gone. Keep crepes warm

Seafood Filling

• ~oil
• 1 cup of cooked crab meat
• 1/2 pound bay scallops
• 1/4 cup diced red onion
• 1/4 cup diced red bell pepper
• 1/2 tsp Herbs de Provence
• salt and pepper
  

In a frying pan heat the oil and add the onion and pepper. Cook until softened. Add the scallops and cook until opaque. Mix in the crab and seasonings.
Place filling in the center of a warm crepe and roll up.

Cream Sauce

• 2 tbsp butter
• 1/2 cup flour
• 1 cup cream
  
• 1/2 tsp dill(optional)
  
• salt and pepper

Place the butter in small sauce pan and heat on medium. Add flour, whisk to make a roux. Slowly pour in cream while whisking. Simmer on med low heat while stirring till thickened. Add seasonings Ladle sauce over crepes on plate. Serve immediately.

Cheers!