Seafood Crepes

We made seafood crepes last night - yum! Crepes are one of those things that people think are tricky, but they really are not. If you don't have access to sprouted flour, substitute organic whole wheat or spelt for the crepes.

Seafood Crepes
Crepes
3/4 c. sprouted flour (or sub as noted above)
3 large eggs, beaten (free-range organic)
1 1/2 tbsp unsalted melted butter (organic valley)
3/4 c. plus 3 tbsp whole raw milk

Whisk together the beaten eggs, milk and then slightly cooled melted butter. Add to the flour and mix. Cover and refrigerate for at least 30 minutes.

Heat a heavy 6-inch skillet over medium high heat until hot. Brush lightly with a light coating of melted butter and ladle about 1/4 c. of the batter into the pan, tilting skillet to coat the pan evenly with batter. Cook until the bottom is golden brown and the top is beginning to look dry, 1 to 2 minutes. Using a wide spatula, carefully flip the crepe and cook just until the bottom colors slightly, about 30 seconds. Repeat until all the batter is used (should make about 12 crepes).

Seafood filling
6.5 oz. wild caught crab meat
8-10 wild caught medium shrimp, peeled, deveined and chopped
4 tbsp chopped cilantro
4 tbsp chopped italian parsley
2 tbsp chopped chives
Juice of 1/2 lime
1/4 c. whole grain breadcrumbs
Sea salt
White pepper

Gently mix together.

Bechamel Sauce
4 tablespoons butter
6 tablespoons spelt flour
2 1/2 cups raw milk
6 oz Gruyere cheese, shredded
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon dry mustard
Organic all-purpose seasoning


In a saucepan melt the butter. Whisk in the flour until smooth and continue to cook for 3 minutes, being careful not to brown. Slowly whisk in the cold milk, and cook, stirring, until the sauce comes to a boil and thickens, about 2 minutes. Continue cooking until the floury taste is gone, about 5 minutes. Remove from the heat and add cheese while stirring to melt. Season with salt, pepper, mustard and all-purpose seasoning.

Butter a baking dish. Place seafood mixture in the middle of a crepe and roll. Continue to stuff crepes and add them to the baking dish. Top with sauce and bake at 350 degrees for 30 minutes. Garnish with parsley and chives.