Crepes with Seafood

Crepes:
1 cup milk [250 ml]
1 cup all-purpose flour [130 g]
1 egg [55 g]
1 egg yolk
½ teaspoon salt
2 tbsp vegetable oil or butter, for frying Seafood


Filling: 1 ½ tbsp butter
¼ cup finely chopped onion
2 cans (6 ounces each) crab meat or salmon, drained [336 g]
1 cup finely chopped broccoli or spinach [224 g]
1 cup milk [250 ml]
¾ cup canned condensed cream of celery soup [188 ml]
2/3 cup grated imported Parmesan cheese [60 g]
½ cup bread crumbs [56 g]
1 ½ to 2 tbsp fresh lemon juice
Freshly ground black pepper, to taste
For Crepes: whisk together milk, flour, egg, egg yolk and salt. Let sit, covered, at least ½ hour or up to overnight in refrigerator. When ready to cook, thin with ½ cup water or milk, if necessary. Batter should have consistency of cream. Heat a 7-to-8-inch nonstick skillet with a little oil or butter over medium-high heat. Pour about ¼ cup batter into pan, swirling to cover bottom and make a crepe about 6 to 7 inches in diameter. When lightly brown, about 1 minute, turn over. Let other side brown slightly, 30 to 45 seconds. Repeat with remaining oil and batter until all is used, stacking cooked crepes. You should have 12 crepes. If not using immediately, crepes can be wrapped and refrigerated overnight. Bring to room temperature before using.

For Seafood Filling: melt butter in large skillet. Add onion and saute until tender, about 5 minutes. Mix in crab meat, broccoli, milk, condensed soup, cheese and bread crumb. Stir over medium heat until heated through. Season with lemon juice and pepper. Spoon a generous ¼ cup filling across middle of each crepe. Roll up loosely and serve immediately, or place filled crepes in shallow baking pan, cover with foil and heat in 350°F oven about 10 minutes, until hot throughout.


Makes 6 servings (2 crepes each)