Gluten Free Seafood Crepes, with pink shrimp, buttery mushrooms, and a touch of lemon, make a delicious special dinner for two!
Last week I posted the recipe for my Gluten Free Crepes. Now here is a recipe for a savoury filling to put in them.
Elegant Seafood Crepes
I used shrimp in my recipe. You could make this with scallops and/or lobster, too. Add a simple, fresh salad, light some candles, and you have a lovely dinner!
How to Make Seafood Crepes
While this recipes requires more steps than mine usually do, none of them is difficult.
- Get your ingredients measured out first. Peel your shrimp, if necessary. Epicurious has a good video about shelling shrimp.
- Start with the crepes, and keep them covered and warm.
- Put your butter for the hollandaise sauce in a small pot over low heat while you fry up the filling.
- Then, keep the filling warm for a minute while you whip up the hollandaise. This way, it will be nice and fresh for you to drizzle over the inside and top of your filled crepes.
How to Assemble Seafood Crepes
What to Do with Extra Egg Whites
The hollandaise sauce uses egg yolks. You could save the whites for Angel Food Cake or Honey Ginger Meringues.
I hope you enjoy your Seafood Crepes. I’d love for you to take a picture and post it on Instagram or Facebook with #CathysGlutenFree and @CathysGlutenFree if you make them!
Seafood Crepes
Ingredients
Gluten Free Crepes
- 1/2 cup nondairy milk
- 1 egg
- 1/4 cup tapioca flour
- 1/4 cup brown rice flour
- 1 1/2 teaspoons avocado oil
- 1/8 teaspoon sea salt
Filling
- 8 spears asparagus frozen
- 1 tablespoon avocado oil
- 1 tablespoon butter
- 1 clove garlic minced
- 1/2 pound (400g) raw shrimp or seafood of choice
- 4 white or crimini mushrooms sliced
- pinch sea salt
- pinch freshly ground black pepper
- pinch nutmeg
- 1 tablespoon lemon juice
Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon hot water
- 1/2 pound (227g) butter
- pinch cayenne pepper
- pinch sea salt
Instructions
Gluten Free Crepes
Combine all six crepe ingredients in a blender and process until smooth. Cook crepes over medium heat in a nonstick pan according to these directions.
Filling
Cook asparagus according to package directions. Keep warm.
Heat oil and butter in skillet over medium-high heat.
Add garlic.
Add mushrooms, stirring.
Add shrimp and stir until they turn pink.
Remove from heat. Add salt, pepper, nutmeg, and lemon juice.
Hollandaise Sauce
Add egg yolks, lemon juice, and hot water to a tall, narrow container.
Heat butter just until bubbles start to form. Pour into a heatproof pouring cup.
Using a blender, hand-held blender, or whisk on electric mixer at low speed, combine the egg yolks, lemon juice, and hot water. While continuing to run the blender or whisk, slowly pour in the melted butter as you would to make mayonnaise. The sauce should thicken to the consistency of heavy cream as you pour until the butter is all used up.
Season with salt and cayenne pepper to taste.
Transfer sauce to a small saucepan, cover, and keep just warm. If you let it cook, it will thicken.
Assembling Seafood Crepes
Make crepes; keep warm, uncovered.
Prepare filling. Keep warm.
Prepare hollandaise sauce. Keep warm.
Place two asparagus spears across the centre of each of four crepes. Then spoon the filling over them across the centre of each crepe from one side to the other. Drizzle a little hollandaise sauce over filling. Fold each side in over the filling.
Gently place two crepes on each serving plate. Drizzle with warm hollandaise sauce and serve warm.
Recipe Video
Recipe Notes
I make my seafood crepes with frozen asparagus. If you have fresh asparagus asparagus, cook it in your pan with the mushrooms and shrimp.
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