Seafood Crepes Bearnaise Recipe

Cooking Directions

• STEP 1.To make the crepes, whisk together flour, milk, eggs, and melted butter until smooth. Heat a non-stick skillet and pour a small amount of batter, swirling to coat the bottom. Cook until the edges are golden, then flip and cook the other side. Repeat with the remaining batter.
• STEP 2.For the seafood filling, heat oil in a skillet and sauté garlic until fragrant. Add shrimp, scallops, and crabmeat, and cook until seafood is cooked through. Season with salt, pepper, and herbs.
• STEP 3.To make the Bearnaise sauce, melt butter in a saucepan. In a separate bowl, whisk together egg yolks, lemon juice, and tarragon. Slowly pour the melted butter into the egg mixture, whisking constantly. Season with salt and pepper.
• STEP 4.To assemble the crepes, spoon the seafood filling onto each crepe and roll it up. Place the filled crepes in a baking dish and pour the Bearnaise sauce over them. Bake in the oven until heated through and the sauce is bubbly.
• STEP 5.Serve the Seafood Crepes Bearnaise hot, garnished with fresh herbs. They can be enjoyed as a main course or as an impressive appetizer.

Cooking Tips

• Make sure to use a non-stick skillet for cooking the crepes to prevent sticking.
• Feel free to customize the seafood filling by adding your favorite seafood or substituting with vegetables for a vegetarian option.
• If the Bearnaise sauce becomes too thick, whisk in a little warm water to thin it out.
• Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

Storage and Serving

• Store any leftover Seafood Crepes Bearnaise in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the crepes in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the crepes as a main course with a side salad or roasted vegetables, or as an appetizer for a special occasion or brunch.