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Main dishes

Elegant Seafood Crepes

Elegant Seafood Crepes recipe
photo by:kraft
Bueno, en mi opinión esta receta es RIQUISIMA pero no la hice exactamente como fue indicada. Las hice de pollo. Cocine 4 pechugas deshuesadas en el sarten. Luego, saque las...read more
posted by
liznel_lugo
on 6/23/2008
time
prep:
10 min
total:
1 hr
servings
total:
8 servings, 1 crepe each
Magazine Acquisition

What You Need

3
Tbsp.  butter, divided
2
 eggs
1
cup  milk
1
cup  flour
1/2
tsp.  salt
1
clove  garlic, finely chopped
1
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, cubed
1
lb.  frozen cooked medium shrimp, thawed
1
can  (6 oz.) crabmeat, drained, flaked
1/2
cup  tomato sauce
1
tsp.  ground nutmeg

Make It

MELT 2 Tbsp. of the butter; set aside. Beat eggs and milk in medium bowl with wire whisk until well blended. Add melted butter, the flour and salt; beat until smooth. Let stand 20 min.

HEAT lightly greased medium nonstick skillet on medium heat. Ladle 1/4 cup batter into skillet, tilting pan to form a thin round circle. Cook 1 to 2 min. or until edge of crepe is lightly browned. Carefully turn crepe with spatula; cook an additional 30 sec. Remove from skillet; cover to keep warm. Repeat to make a total of 8 crepes.

MELT remaining 1 Tbsp. butter in small saucepan on medium heat. Add garlic; cook and stir 2 min. Gradually add cream cheese, stirring until completely melted. Add shrimp, crabmeat and tomato sauce; stir. Cook 10 min. or until heated through. Spoon 1/3 cup of the seafood mixture down center of each crepe; roll up. Sprinkle lightly with nutmeg.

Kraft Kitchens Tips

Food Facts
Punta del Este is one of Uruguay's most beautiful beaches. Crepes, filled with all sorts of seafood, are an elegant dining choice found at many of the exclusive resorts found on this, and other, beaches in Uruguay.
Serving Suggestion
For a delightful brunch idea, serve these crepes with a seasonal fresh fruit salad.
Cooking Know-How
Any firm, cooked fish can be substituted for the shrimp and crabmeat. Or, add 1 Tbsp. chopped fresh herbs, such as basil or parsley, to the crepe batter for a distinctive flavor!
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