Seafood salad crepes
Indulge in delectable Seafood Salad Crepes featuring a blend of all-purpose white wheat flour, fresh eggs, low-fat milk, and a touch of dill. These savory crepes are filled with a mouth-watering seafood salad and crisp asparagus, creating a perfect light meal for any time of day. Easy to make and delicious to savor!
- 10 May 2025
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
{'text': 'Seafood salad crepes are a delightful and elegant dish, perfect for brunch or a light dinner. Combining delicate crepes with a fresh seafood salad filling, this recipe offers a sophisticated twist to your typical seafood dishes. Follow these simple steps to create a memorable meal that will impress your family and friends.'}
Ingredients:
Instructions:
- Trim and wash the asparagus.
- Fill a medium saucepan with water and bring it to a boil.
- Add the asparagus and blanch for 2-3 minutes until tender-crisp.
- Drain the asparagus and transfer to an ice bath to cool quickly. Once cool, drain and set aside.
- In a large mixing bowl, whisk together the flour and eggs until well combined.
- Gradually add the milk while continuously whisking to form a smooth batter.
- Season with a pinch of salt and pepper to taste.
- Stir in the melted butter and chopped dill.
- Heat a small non-stick skillet or crepe pan over medium heat.
- Lightly grease the pan with a little butter or non-stick spray.
- Pour about 1/4 cup of the batter into the pan, tilting it to spread the batter evenly and form a thin layer.
- Cook for about 1-2 minutes until the edges begin to lift and the underside is lightly golden.
- Carefully flip the crepe and cook for an additional 1-2 minutes until the other side is lightly golden.
- Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you cook them.
- Lay a crepe flat on a clean surface.
- Add a few spears of the blanched asparagus down the center of the crepe.
- Spoon a portion of the seafood salad over the asparagus.
- Fold the sides of the crepe over the filling, or roll the crepe if preferred.
- Place the filled crepe on a serving plate.
- Repeat the assembly process with the remaining crepes, asparagus, and seafood salad.
- Serve immediately while the crepes are warm.
Tips:
- Ensure the crepe batter is smooth and free of lumps for the best texture.
- Let the crepe batter rest for at least 30 minutes before cooking to allow the flour to fully hydrate, resulting in more tender crepes.
- Use a non-stick skillet or crepe pan to make flipping the crepes easier.
- Prepare the seafood salad filling while the crepe batter rests to save time.
- Avoid overfilling the crepes to prevent them from tearing when folding.
{'text': 'Seafood salad crepes are a perfect blend of savory crepes and fresh seafood, topped off with the subtle flavor of dill and the crispness of asparagus. This dish is sure to impress with its delicate flavors and elegant presentation. Enjoy your culinary creation with a light white wine or a refreshing iced tea.'}
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 2.09g | 6% |
| Sugar 4.73g | 5% |
| Fat | |
| Fat 15g | 17% |
| Saturated 7g | 25% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 220ug | 24% |
| Choline 110mg | 20% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 1.06mg | 7% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 63ug | 17% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 4.76mg | 5% |
| Vitamin E 1.24mg | 8% |
| Vitamin K 36ug | 30% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 2.37mg | 22% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 350mg | 10% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 1.15mg | 10% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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