Recently, I have impressed people by substituting my seafood crepes for a potato dish. I had one guest who was allergic to seafood, so I substituted chicken for hers and it worked really well. I am going to include my recipe for the bechamel sauce that I spooned into the seafood mixture and drizzled over the completed crepes.
in a blender, blend 4 eggs, one half cup butter and 1/3 cup sugar. Sprinkle in 1 cup flour. Blend until incorporated, 1 cup milk, 1/4 cup water and 1 tsp. vanilla, and add a dash of salt. Put in fridge for one hour, and blend for one minute. Heat skillet until very hot. Season pan with a little butter and Pour 1/4 cup of batter into skillet, swirling around pan until it is a thin layer. Cook for 30 seconds or until edges lift. Flip for 5 to ten seconds just to start to brown the other side. Makes 18 to 20 crepes. When they come out of the pan, put wax paper on top and layer crepes until they are all done. (the last time I made them, I put in about 2 tsp. of sambuca and the flavor was inspiring.
Bechamel sauce from scratch Makes 1 cup. I doubled the recipe to have enough for inside and outside the crepe.
Melt 2T butter in heavy pan on med heat. Add 3T flour and cook till golden brown, stirring frequently Pour in 1/2 cup milk stirring fast until smooth. stir in remaining 1/2 cup milk and add one bay leaf. Season to taste with salt and pepper and a sprinkle of nutmeg. Reduce heat to med. low. Cover, simmer gently for 5 minutes until thick, stirring frequently.
Take one crepe, create a small sausage like shape with 2T steamed salmon (broken up), 2T scallops that have been slightly cooked in butter and sambuca, and 2T fresh shrimp. Ladle over enough bechamel sauce to moisten seafood, and roll crepe up and place on a cookie sheet that has parchment paper on. Refrigerate until ready to reheat in oven(for about 10 minutes at 300 degrees) just before serving Garnish with a little parsley from your herb garden. Enjoy! Every time I serve this, it is a big, big hit. d.