Seafood Crepes with Poblano Chili
Created for the 10.75” Crepe Pan

Tortillas aren’t the only “wraps” in Mexico these days. Classic crepes have been embraced by cooks who want a lighter appetizer or main course at lunch or dinner. And you need only one pan to make every part of this recipe in turn.

Make the crepes using a tried and true Le Creuset recipe for traditional crepes. Any leftover crepes may be frozen in plastic freezer bags, ready for an almost instant party.

For the ultimate in pan versatility, Use the Le Creuset Crepe Pan to roast the peppers, then sear the shrimp and scallops, quickly wash out the pan and you’re ready to make the crepes.

For the crepes:

• 1/4 cup butter
• 1 3/4 cup all-purpose flour
• 1/2 teaspoon plain or sea salt
• 4 “large” eggs
• 2 1/2 cups whole milk
• Vegetable oil for cooking

Melt the butter and allow it to cool.

Place the flour into a large bowl and add the salt. Make a small well in the center and then add the eggs, one by one, stirring them in and adding more flour with each egg. Slowly add half of the milk, mixing as you go, to form a thick, smooth batter. Add the rest of the milk and the melted butter.

Leave the batter to sit for at least one hour. The batter will thicken slightly over this time. You may add 3 to 4 tablespoons of milk to thin the batter to the desired consistency – about like heavy cream. It should just coat the back of a spoon.

Preheat the Le Creuset Crepe Pan for about 5 minutes over medium to medium high heat. Brush the surface with a little vegetable oil, and when it is almost at the smoking point, pour a scant 1/3 cup of batter onto the center of the preheated pan with one hand, and, using the crepe spreader in your other hand, distribute the batter evenly over the surface using a circular motion until it forms an thin, 8-inch crepe. Make the crepes a bit smaller if you like and remember, the first crepe is usually tossed away. It’s used to test the consistency of the batter and the heat of the pan. Adjust both accordingly.

Note: Once the Le Creuset pan is at the correct heat, you probably won’t need to add more oil.

Let the crepe cook about 1 to 1 1/2 minutes on the first side; then loosen the edges and flip the crepe using a spatula or tongs. Briefly cook the second side – 30 seconds – or until just spotted brown.

Place the crepes one atop the other on a plate, or place waxed paper between each crepe. If using crepes right away, cover them loosely with foil or a tea towel, to keep them warm while you make additional.

This makes about 16 large (8-inch) crepes or 20 smaller.

For the seafood filling:

• 1-2 poblano chilies
• 1 large red bell pepper
• 2 tablespoons vegetable, canola, or pure olive oil (or more if needed)
• 1/2 pound medium shrimp, shelled and deveined, patted dry
• 1/2 pound sea scallops, patted dry
• 1 cup of chunky salsa, mild, medium, or hot – your choice
• 2 tablespoons fresh lime juice
• 3 tablespoons thinly sliced scallions
• 2 tablespoons chopped fresh cilantro
• Salt and freshly ground pepper to taste

Well in advance (the day before is fine) cover the crepe pan with a small sheet of foil crimping the excess under the pan sides (this makes for easy cleanup).

Place the poblano and bell pepper on the pan and move the pan to the oven adjusting the top rack so the top of the vegetables are about 4 inches below the broiler element. Turn on the broiler and broil, turning the peppers with tongs when they begin to blister, so they are evenly roasted. Place the peppers in a large heat resistant Pyrex bowl and cover with a dinner plate.

Let the peppers steam about 15 minutes. Remove the plate and, when the peppers are just cool to the touch, skin them and cut them in half; remove the seeds and membrane. Cut the peppers in fine (1/4”) pieces. Rinse out the bowl and add the peppers to it.

To cook the seafood: Place the shrimp in another bowl and toss with a tablespoon of oil. Remove foil from the crepe pan and place the pan over medium-high heat. Brush the surface with a tablespoon of the olive oil. When a drop of water “dances” on the surface, add the shrimp, cook for about a minute or until pink on one side. Turn with tongs and cook the second side for a minute or less. Remove the shrimp to a cutting board.

Toss the scallops with another tablespoon of oil in bowl you used for the shrimp. Sear the scallops on each side for about 4 minutes, or until browned and just opaque in the middle Add to the shrimp and dice both in 1/4 – inch pieces. Add the seafood to the bowl with the peppers.

Meanwhile drain excess liquid from the salsa, using a sieve placed over a bowl. (If the salsa is very chunky, chop it.) Add to the peppers and seafood along with the lime juice, scallions, cilantro, and salt and pepper to taste.

You should have about 2 1/2 cups of filling.

Rolled Crepes:

Lay the crepes out on your work surface and spoon about 2 tablespoons of the filling in the center of each. Fold the bottom edge up over the filling then fold the sides in. Fold the top down. Arrange the crepes in a shallow, decorative oven-to-table baking pan, seam side down. Place in a low (250F. oven to warm up. When warmed, serve immediately with bowls of salsa, guacamole, and sour cream or cream fraiche for topping each portion.

This makes enough filling for about 14 – 16 crepes.