Elegantes Crepes De Mariscos Recipes

Steps:

• Derrite 2 cucharadas de la mantequilla; reserva. Bate bien los huevos con la leche en un tazón mediano con un batidor de varillas. Añade la mantequilla derretida, la harina y la sal; bate hasta que esté cremoso. Deja reposar el batido durante 20 minutos.
• Calienta a fuego medio una sartén mediana antiadherente, ligeramente engrasada. Usa un cucharón para verter 1/4 taza de batido en la sartén, inclinándola para formar un círculo fino. Cocina de 1 a 2 minutos o hasta que el borde de la crepe (crepa) esté ligeramente dorado. Voltea la crepe cuidadosamente con una espátula; cocínala por 30 segundos más. Repite hasta tener un total de 8 crepes.
• Derrite la cucharada restante de mantequilla en una olla pequeña a fuego medio. Añade el ajo; cocina revolviendo por 2 minutos. Poco a poco, agrega el queso crema revolviendo hasta que esté completamente derretido. Añade los camarones, la carne de cangrejo y la salsa de tomate; revuelve bien. Cocina esto durante 10 minutos o hasta que esté completamente caliente. Pon con una cuchara 1/3 taza de mezcla de mariscos en el centro de cada crepe; enróllalas. Espolvoréalas ligeramente con nuez moscada.

Steps:

• Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
• Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
• Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.

Steps:

• Melt 2 Tbsp. of the butter; set aside. Beat eggs and milk in medium bowl with wire whisk until well blended. Add melted butter, the flour and salt; beat until smooth. Let stand 20 min.
• Heat lightly greased medium nonstick skillet on medium heat. Ladle 1/4 cup batter into skillet, tilting pan to form a thin round circle. Cook 1 to 2 min. or until edge of crepe is lightly browned. Carefully turn crepe with spatula; cook an additional 30 sec. Remove from skillet; cover to keep warm. Repeat to make a total of 8 crepes.
• Melt remaining 1 Tbsp. butter in small saucepan on medium heat. Add garlic; cook and stir 2 min. Gradually add cream cheese, stirring until completely melted. Add shrimp, crabmeat and tomato sauce; stir. Cook 10 min. or until heated through. Spoon 1/3 cup of the seafood mixture down center of each crepe; roll up. Sprinkle lightly with nutmeg.