Herbed Seafood Crepe Cake
Servings
4
Servings
4
Ingredients
Herbed Crepe Batter
Filling
Tomato-Onion Sauce
Instructions
Crepe Batter
  1. In a bowl, whisk together dry ingredients. In another bowl, whisk together eggs & milk. Stir wet ingredients into dry ingredients then whisk in melted butter. Batter should be runny. Place in refrigerator while preparing the filling & sauce.
Filling
  1. In a large skillet, sauté shrimp in olive oil for several minutes. Add zucchini, green onions & garlic; stir-fry for several minutes. Add mushrooms & sauté over medium-high heat until mushrooms release their liquid & soften, about 5-6 minutes. Add ginger, soy sauce & water; cover pan & cook on low heat for several minutes or until cooked. Set filling aside. Grate cheese.
Sauce
  1. Sauté minced garlic & onion in butter. Add crushed, undrained tomatoes (& water, if using). Bring to a boil, reduce heat, simmer uncovered 15 minutes. Place in a food processor & puree. Reserve for serving with crepe cake.
Cooking & Assembly
  1. Using a large nonstick skillet or crepe pan, add a small amount of butter over medium-high heat. Pour about 1/4 cup crepe batter onto skillet & form a circle with the bottom of cup or swirl it around the crepe pan so it flattens out. Cook 30 seconds on the first side or until it firms up, then carefully flip the crepe & cook for another 15-20 seconds. Repeat until all batter is used.
  2. Place a crepe on a large serving plate, top with a portion of the shrimp filling & some of the grated cheese. Continue with remaining crepes, filling & cheese.
  3. When ready to serve, place entire crepe cake in microwave & heat only until warm & cheese has melted. Slice & serve with warm tomato-onion sauce.