Orange Seafood Crepes
Indulge in the elegance of Orange Seafood Crêpes, a sophisticated dish that combines delicate, paper-thin crêpes with a luxurious seafood filling infused with bright citrus flavor. Tender shrimp and sweet lump crab meat are sautéed with shallots and folded into a rich, creamy sauce bursting with the zest and juice of fresh oranges. The result is a harmonious blend of savory and tangy notes that brings the taste of the ocean to your plate. Perfect for a special brunch or an elevated dinner, these crêpes are not only visually stunning but also surprisingly simple to prepare. Serve them warm with a sprinkle of fresh parsley and a touch of orange zest for a gourmet experience that’s sure to impress. Searching for a unique way to enjoy seafood? This recipe is your perfect answer!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 large Eggs
- 1.25 cups Milk
- 2 tablespoons Butter (melted)
- 0.25 teaspoons Salt
- 0.5 pounds Shrimp (peeled and deveined)
- 0.5 pounds Crab meat (lump or canned)
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots (minced)
- 0.5 cup Heavy cream
- 1 teaspoon Orange zest
- 2 tablespoons Orange juice (freshly squeezed)
- 1 tablespoon Fresh parsley (chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
In a large bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 15 minutes.
Heat a non-stick skillet or crepe pan over medium heat and lightly butter it. Pour about 1/4 cup of batter into the pan, swirling to cover the surface in a thin layer. Cook for 1-2 minutes, flip, and cook the other side for 1 minute. Repeat with the remaining batter, stacking crepes on a plate and covering with a towel to keep warm.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced shallots and sauté for 2 minutes until translucent.
Add the shrimp to the skillet and cook for 3-4 minutes until pink and cooked through. Stir in the crab meat and cook for an additional 1-2 minutes.
Pour in the heavy cream, orange zest, orange juice, salt, and black pepper. Stir well to combine and simmer for 5 minutes until the mixture is slightly thickened. Stir in the chopped parsley.
To assemble, lay a crepe flat and place about 2 tablespoons of the seafood mixture along the center. Roll the crepe tightly and place seam-side down on a serving platter. Repeat with the remaining crepes and filling.
Optionally, garnish with additional orange zest, parsley, or a drizzle of cream before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1206 mg | 402% | |
| Sodium | 3365 mg | 146% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 18.7 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 15.5 mcg | 78% | |
| Calcium | 734 mg | 56% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2111 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
