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 Seafood Crepes

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jellybear

  • Total Posts: 1135
  • Joined: 10/15/2003
  • Location: surf city, NC
Seafood Crepes Wed, 11/17/04 10:27 AM (permalink)
I have a catering job Thursday and it calls for Seafood Crepes.I have never made crepes before and want to know what kind of sauce should I make?Maybe a Alfredo sauce?Is there any other that might be better.I also plan on using some Salmon and Tuna that I have on hand in the crepes.
 
#1
    tmiles

    • Total Posts: 1908
    • Joined: 10/1/2004
    • Location: Millbury, MA
    RE: Seafood Crepes Wed, 11/17/04 12:41 PM (permalink)
    I don't know how they were made, but I had some seafood crepes where the filling was sort of a seafood newburg. I still remember them years later so they must have been good.
     
    #2
      Willly

      • Total Posts: 396
      • Joined: 7/26/2002
      • Location: Westport, CT
      RE: Seafood Crepes Wed, 11/17/04 12:56 PM (permalink)
      Make a tight bechamel, enrich with a couple of egg yolks, a little paprika for color, and some sherry for flavor -- that's basically what we always did for seafood crepes. Fold in some chopped shrimp, and fake crab, and some cooked bay scallops and use that as the filling. We usually loosened up a bit of the sauce, without the seafood, to top the crepes. Sprinkle with parsley.
       
      #3
        tmiles

        • Total Posts: 1908
        • Joined: 10/1/2004
        • Location: Millbury, MA
        RE: Seafood Crepes Wed, 11/17/04 1:04 PM (permalink)
        Willy and I didn't tell you how to use up that salmon and tuna did we? I guess you could cook it up and throw it in with the other stuff. I'm sure that it will be a hit. People will be pleasantly surprised not to get the "same ol same ol".
         
        #4
          Cosmos

          • Total Posts: 1448
          • Joined: 5/14/2002
          • Location: Syracuse, NY
          RE: Seafood Crepes Wed, 11/17/04 1:13 PM (permalink)
          I have made lobster newburgh (sp?)crepes in the past for christmas brunch, maybe a newburgh-type sauce would work for you.
           
          #5
            Cakes

            • Total Posts: 562
            • Joined: 9/11/2003
            • Location: Sarasota, FL
            RE: Seafood Crepes Wed, 11/17/04 1:19 PM (permalink)
            I have never made crepes before either but from what I have seen on TV you had better learn how before you worry about recipes for seafood crepes.

            Cakes
             
            #6
              lleechef

              • Total Posts: 6223
              • Joined: 3/22/2003
              • Location: Gahanna, OH
              RE: Seafood Crepes Wed, 11/17/04 1:43 PM (permalink)
              Crepes are a piece of cake......or crepe! The crepes can be made days in advance and stacked with a piece of parchment paper inbetween each one. For the filling I use lobster, crab, shrimp and scallops. Save all the shells to make the sauce. Saute the shells in clarified butter, add a mirepoix, flame with Cognac, add white wine and cover shells with water. After this stock has cooked, strain, thicken with roux then add heavy cream. Season to taste.....add a pinch of cayenne and another splash of Cognac at the end. Add a little of the sauce to the seafood before stuffing the crepes.
               
              #7
                Cosmos

                • Total Posts: 1448
                • Joined: 5/14/2002
                • Location: Syracuse, NY
                RE: Seafood Crepes Wed, 11/17/04 4:26 PM (permalink)
                Piece of cake, I was flippin' em all over the place after the first 5 or 6, its fun!!
                 
                #8
                  Cakes

                  • Total Posts: 562
                  • Joined: 9/11/2003
                  • Location: Sarasota, FL
                  RE: Seafood Crepes Wed, 11/17/04 4:46 PM (permalink)
                  quote:
                  Originally posted by lleechef

                  Crepes are a piece of cake......or crepe! The crepes can be made days in advance and stacked with a piece of parchment paper inbetween each one. For the filling I use lobster, crab, shrimp and scallops. Save all the shells to make the sauce. Saute the shells in clarified butter, add a mirepoix, flame with Cognac, add white wine and cover shells with water. After this stock has cooked, strain, thicken with roux then add heavy cream. Season to taste.....add a pinch of cayenne and another splash of Cognac at the end. Add a little of the sauce to the seafood before stuffing the crepes.


                  It's hard to do them days in advance when he has to have them tomorrow.

                   
                  #9
                    lleechef

                    • Total Posts: 6223
                    • Joined: 3/22/2003
                    • Location: Gahanna, OH
                    RE: Seafood Crepes Wed, 11/17/04 5:03 PM (permalink)
                    Jellybear could make them this afternoon! Crepes, seafood and sauce. The only last-minute preparation would be assembling and baking them!
                     
                    #10
                      jellybear

                      • Total Posts: 1135
                      • Joined: 10/15/2003
                      • Location: surf city, NC
                      RE: Seafood Crepes Thu, 11/18/04 8:12 AM (permalink)
                      Thanks,The Crepes are already made all I have to do is throw it all together.Thanks for the suggestions.
                       
                      #11
                        tmiles

                        • Total Posts: 1908
                        • Joined: 10/1/2004
                        • Location: Millbury, MA
                        RE: Seafood Crepes Mon, 11/22/04 1:22 PM (permalink)
                        So how did they turn out?
                         
                        #12
                          jellybear

                          • Total Posts: 1135
                          • Joined: 10/15/2003
                          • Location: surf city, NC
                          RE: Seafood Crepes Tue, 11/23/04 8:24 AM (permalink)
                          Well judging by the empty plates that came back I think they were well recieved.I made a Lobster Newburg Sauce to go with them and the only problem I had was that some would rip as I was putting them in the pan and when I tried to get them out.I did not taste them becuse they had SALMON in them YUCK!
                           
                          #13
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