Ingredients:

  • 1 cup (125 g) all-purpose flour
  • 2 large eggs
  • 1 ½ cups (360 ml) whole milk
  • 2 tablespoons (30 g) unsalted butter, melted
  • ½ teaspoon salt
  • 8 ounces (225 g) shrimp, peeled and deveined
  • 8 ounces (225 g) scallops, cleaned
  • 4 ounces (115 g) lump crab meat
  • 2 tablespoons (30 ml) olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • 2 tablespoons fresh dill, chopped
  • ½ cup (120 ml) heavy cream
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, whisk together flour and salt.
  2. In another bowl, beat the eggs and add the milk and melted butter.
  3. Gradually combine the wet and dry ingredients; whisk until smooth. Chill the batter for at least 30 minutes.
  4. Heat a non-stick skillet over medium heat; lightly grease.
  5. Pour a small ladle of batter, swirling to coat the bottom. Cook until edges lift and the bottom is lightly browned, about 2 minutes.
  6. Flip and cook for an additional minute. Repeat until all batter is used.
  7. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant; add shrimp and scallops, cooking until opaque (about 3-5 minutes).
  8. Stir in crab meat, lemon juice, salt, pepper, and dill; cook for an additional 1-2 minutes.
  9. In a saucepan, heat the cream over low heat; stir in lemon juice and dill. Season with salt and pepper; simmer until slightly thickened.
  10. Fill each crepe with a generous portion of the seafood filling and fold over. Place on a serving plate; drizzle with lemon-dill sauce.