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Seafood Abradabra crepes
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Seafood Abracadabra (Seafood Crepes)

A blend of seafood mixed in a white wine cheese sauce, wrapped in crepes, covered in white wine cheese sauce, and baked until golden bubbly.
Prep Time3 hours 30 minutes
Cook Time20 minutes
Total Time4 hours
Course: Main Course
Cuisine: French
Keyword: baking, cooking for a crowd, crepes, holiday recipe, romantic dinner, seafood, Seafood crepes, special occasion
Servings: 13 servings
Author: Di @ escape 2 the kitchen

Equipment

  • Baking dishes Use 2 -3 9x13 baking dishes, or get really fancy and use individual gratin dishes that fit two crepes each

Ingredients

Crepes

  • 1 cup cold water
  • 1 cup cold milk
  • 4 large eggs
  • 1/2 tsp salt Table salt
  • 2 cups All-purpose flour
  • 4 Tbsp butter melted and cooled

Seafood Filling

  • 2 Tbsp butter unsalted
  • 3 Tbsp shallots minced
  • 16 oz jumbo lump crab
  • 3/4 pound bay scallops
  • 1/2 pound large shrimp shelled and devained, cut into bite-size pieces
  • 1/4 cup dry vermouth
  • salt and pepper to taste

Wine and Cheese Sauce

  • 1/3 cup dry white vermouth
  • 1 Tbsp cornstarch blend with 2 TBSP cold milk
  • 1 1/2 cups heavy whipping cream
  • 1/4 tsp salt
  • 3/4 cup grated swiss cheese divided (I use Gruyere)
  • 2 Tbsp unsalted butter
  • white pepper to taste

Instructions

Make the Crepes

  • Mix in a blender or with an electric mixer for one minute. Refrigerate for at least 2 hours to allow the flour particles to swell and soften so your crepes will be light in texture. Heat a non-stick pan and brush with melted butter. Ladle 1/4 cup or 2 ounces of batter into pan and swirl, tilting pan, to cover evenly.  Cook for about 1 minute, turning when you can shake it loose from the pan and it's nice and lightly browned underneath. Turn using a spatula, cook briefly and slide from pan to a plate. Cover with waxed paper or parchment to keep crepes from sticking together.  You can make them in advance and they can be frozen.

Make the Filling

  • Heat butter to bubbling in a 10 inch skillet. Stir in the shallots then the seafood. Toss and stir over moderately high heat for 1minute. Season with salt and pepper, then add the vermouth and boil rapidly until liquid has almost entirely evaporated. Scrape into a bowl and proceed with the wine and cheese sauce.

Make the Wine and Cheese Sauce

  • Add the vermouth to the skillet and boil rapidly until reduced to a tablespoon. Remove from heat; stir in the cornstarch mixture, cream, seasonings. Simmer 2 minutes, stirring, then blend in 1/2 cup of the cheese and simmer a minute more. Season to taste.

Assemble and Bake the Crepes

  • Blend half the sauce into the seafood, then place a big spoonful of the seafood mixture on the lower third of each crepe. Roll crepes with filling inside. Arrange the crepes closely together in a lightly buttered baking dish or into oval individual servings baking dishes (2 to a dish). Spoon over the rest of the sauce, sprinkle with cheese and dot with bits of butter. Refrigerate until you are ready to bake, fifteen to twenty minutes in a preheated 425-degree oven until bubbling hot and cheese topping has browned lightly. Serve immediately.