Breakfast seafood crepes recipe

Breakfast Seafood Crepes recipe

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Looking for a delicious and unique breakfast option? Look no further than this mouthwatering seafood crepes recipe. These delicate crepes are filled with a delectable mixture of fresh seafood, creating a perfect balance of flavors. Whether you're hosting a brunch or simply want to treat yourself to something special, this recipe is sure to impress. With its combination of seafood and crepes, it offers a delightful twist on a classic breakfast dish. Get ready to indulge in a savory and satisfying meal that will leave you craving more.

Keywords: breakfast, seafood, crepes, recipe, brunch

Breakfast seafood crepes recipe details

Breakfast seafood crepes recipe, recipe Rating: 4.4
Number of votes:106

Ingredients – Crepe Batter

3/4 cup milk

1 cup flour

Pinch of salt

2 eggs

Butter

Ingredients – Filling:

1 medium onion, chopped

Seeded Roma tomatoes (optional)

Yellow, red, orange, or green peppers (optional)

Eggs (1-1/2 per person)

Butter

Oil

1 pound fresh halibut, cut into sugar cube-sized cubes (or seafood of your choice)

1 or 2 Tablespoons crumbled tortilla chips (optional)

Chopped chives or minced green onion tops

2 cups grated pepper jack cheese

1 Tablespoon rinsed capers

Lemon pepper to taste

Salt to taste

2 to 4 Tablespoons of salsa (optional)

Instructions:

Fabulous Alaskan breakfast or brunch recipe compliments of the Alaska Ocean View Bed and Breakfast in Sitka, Alaska. Serve with Hollandaise Sauce.

Crepe Batter: In a blender, mix milk, flour, pinch of salt, and eggs. Allow the batter to sit in refrigerator covered overnight.

Remove batter from refrigerator and pulse once or twice. Do not over mix. In a cast-iron skillet or crepe pan over medium-high heat, coat bottom of pan with butter and pour 2 to 3 Tablespoons of batter onto hot pan. Immediately pick up pan and tilt to allow filling to coat entire bottom. When set and slightly golden brown, turn crepe and cook on other side briefly. Set crepes on a warm plate, separating each crepe in the stack with a paper towel. Cover to keep warm and pliable and set aside.

Filling:In a large frying pan, saute onion until translucent. Transfer to a bowl; cover to keep warm and set aside. If using optional ingredients such as tomatoes or peppers, now is the time to saute them until tender; set aside with the onions. In a separate frying pan, prepare scrambled eggs in butter. Cover and set aside.

In a large frying pan, melt butter with a little oil to keep butter from smoking and saute halibut until opaque. Do not overcook! After cooking, drain liquid if it has accumulated or add a tablespoon or two of crumbled tortilla chips for absorption. Gently stir onions, scrambled eggs, chives/minced green onion tops, cheese, capers (omit if using salsa), lemon pepper, and salt into fish in frying pan. Add salsa, if using. Cover and set aside.

Warm stack of crepes in microwave for 30 seconds to 1 minute (do not overheat or they will toughen). Place approximately 1/2 cup egg/fish/cheese mixture in a line across warm crepe an inch or two from the center line and roll, leaving the ends open. Place seam-side down on heated serving platter. Allow 2 small or 1 large crepe per serving. Cover with damp towel you’ve warmed in microwave and hold in warm oven while preparing Hollandaise Sauce.

Pour sauce over filled, rolled crepes. Sprinkle with chives and pepper jack cheese and serve immediately. Pass sauce. Sauce freezes well, too.