Breakfast Seafood Crepes Recipe

Posted by
Rate It!
Breakfast Seafood Crepes
Add your photo!
Count
Calories

Ingredients:

Directions:

  1. Crepe Batter: In a blender, mix milk, flour, pinch of salt, and eggs. Allow the batter to sit in refrigerator covered overnight.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour sauce over filled, rolled crepes. Sprinkle with chives and pepper jack cheese and serve immediately. Pass sauce. Sauce freezes well, too.
  7. Hollandaise Sauce:
  8. Warm eggs by placing entire egg in a bowl of hot tap water for several minutes before separating. Process yolks in a blender. Add warm lemon juice and boiling-hot water, cayenne pepper, and salt to egg yolks. Cover blender and process on high for 3 seconds. Heat butter to bubbling stage (do not brown). In a steady stream, slowly add clarified butter (if not using clarified butter, do not include sediment) to egg yolks. Serve sauce at once or keep warm by setting blender in a pan of very warm but not boiling water.
  9. Note: Sauce freezes well.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1198.57 Kcal (5018 kJ)
Calories from fat 785.56 Kcal
% Daily Value*
Total Fat 87.28g 134%
Cholesterol 420.93mg 140%
Sodium 2027.86mg 84%
Potassium 639.13mg 14%
Total Carbs 51.58g 17%
Sugars 5.49g 22%
Dietary Fiber 6.68g 27%
Protein 62.28g 125%
Vitamin C 3.9mg 7%
Iron 4.7mg 26%
Calcium 765.9mg 77%
Amount Per 100 g
Calories 247.59 Kcal (1037 kJ)
Calories from fat 162.28 Kcal
% Daily Value*
Total Fat 18.03g 134%
Cholesterol 86.95mg 140%
Sodium 418.9mg 84%
Potassium 132.03mg 14%
Total Carbs 10.66g 17%
Sugars 1.14g 22%
Dietary Fiber 1.38g 27%
Protein 12.86g 125%
Vitamin C 0.8mg 7%
Iron 1mg 26%
Calcium 158.2mg 77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 30.4
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top