- Recipes Home
- Interest Groups
Seafood Stuffed Crepes Recipe
|Canned salmon||8 Ounce, drained, boned, flaked (1 Can)|
|Canned tuna||7 Ounce, drained, flaked (1 Can)|
|Canned water chestnuts||5 Ounce, drained, chopped (1 Can)|
|Finely diced celery||1⁄2 Cup (8 tbs)|
|Minced onion||1 Tablespoon|
|All purpose flour||1⁄3 Cup (5.33 tbs), sifted|
|Parmesan cheese||4 Tablespoon, grated|
|Lemon juice||1 Tablespoon|
|Grated parmesan cheese||4 Tablespoon|
|All purpose flour||3⁄4 Cup (12 tbs) (Crepes)|
|Sugar||1 Tablespoon (Crepes)|
|All purpose flour||3⁄4 Cup (12 tbs), sifted|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
|For topping 1|
|Whipping cream||1⁄4 Cup (4 tbs)|
Calories 876 Calories from Fat 404
% Daily Value*
Total Fat 46 g70.1%
Saturated Fat 23 g115%
Trans Fat 0 g
Cholesterol 279.9 mg
Sodium 1254 mg52.3%
Total Carbohydrates 60 g20%
Dietary Fiber 2.1 g8.6%
Sugars 8.6 g
Protein 49 g98.7%
Vitamin A 19.4% Vitamin C 3.4%
Calcium 45.7% Iron 25.7%
*Based on a 2000 Calorie diet
1 For filling and sauce:In a medium size bowl,mix salmon, tuna and water chestnuts or celery.
2 In a medium size saucepan,saute onion in butter or margarine just until soft.
3 Blend in flour, salt and pepper; cook, stirring all the time just until the mixture bubbles.
4 Stir in milk; continue cooking and stirring until the sauce thickens and boils for 1 minute.
5 Remove from the heat; blend in 2 tablespoons of the cheese and lemon juice.
6 Stir 1 cup sauce into the tuna-salmon mixture; set remaining aside.
7 For crepes: Measure flour, sugar and salt into a sifter.
8 In a medium-size bowl, beat eggs until thick.
9 Sift dry ingredients over and beat just until smooth.
10 Stir in milk and butter or margarine.
11 Heat an 8-inch heavy frying pan slowly; test the temperature by sprinkling in a few drops of water.
12 When drops bounce about,the temperature is right. Grease the pan with butter or margarine.
13 Pour batter, a scant 1/3 cup at a time, into the pan, tilting the pan to cover the bottom completely.
14 Bake for 1 to 2 minutes, or until top is set and underside is golden; turn and brown the other side.
15 Repeat with the remaining batter, lightly buttering the pan before each baking, to make 8 crepes.
16 Spoon about 1/3 cup filling into the center of each crepe as it's baked.
17 Roll up and place, seam side down, in a shallow baking dish.
18 For topping: In a small bowl.beat the cream until stiff.
19 Fold into the remaining sauce and spoon over the crepes.
20 Sprinkle with the saved 2 tablespoons Parmesan cheese.
21 Bake in a moderate oven at 350 degrees farenheit for 30 minutes, or until the filling is hot and cheese is golden.
22 Garnish with parsley(optional) and serve.