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Fines Herbes Crepe with Seafood Salad

Spice Islands®

Fines Herbes Crepe with Seafood Salad


  • Prep Time: 30 minutes
  • Total Time: 1 hour

12 small crepes, 2/serving


Seafood Salad

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon freshly grated lemon peel

1/2 teaspoon Spice Islands® Tarragon

Several grinds Spice Islands® Sea Salt and Black Pepper Adjustable Grinder

12 ounces cooked seafood, chopped (shrimp, crab, etc.)

1 tablespoon capers, rinsed and drained

1/3 cup grated carrots

1/4 cup finely chopped celery

Bibb OR leaf lettuce lettuce


1 to 1-1/2 teaspoons Spice Islands® Fines Herbes

1/2 recipe Basic Crepes


Seafood Salad
Combine mayonnaise, lemon juice, mustard, lemon peel, tarragon, salt and pepper in a medium mixing bowl. Stir in seafood, capers, carrots and celery. Chill at least 30 minutes.

Heat crepe pan (or 8-inch non-stick skillet) over medium heat. Brush pan with small amount of melted butter. Stir prepared crepe batter. Pour 2 tablespoons of batter into the pan. Quickly lift and rotate the pan in order to spread batter evenly.

Sprinkle lightly with approximately 1/8 teaspoon Fine Herbes.  Cook for approximately one minute until crepe is lightly browned on the bottom and set on top; lift and turn with spatula. Cook an additional 30 to 45 seconds. Remove crepe and place on plate. Cover with paper towel. Repeat with remaining batter. Cover with plastic wrap until serving.

To Plate.
Portion Bibb lettuce on six salad plates. Evenly divide seafood salad amongst plates. Tuck 2 Fine Herbes crepes into the sides of each plate.

Recipe Variation:  Chop one head of fresh fennel and divide among crepes.  Top with Seafood Salad and roll up.

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