Seafood Crepes

Yield: 4 servings (2 crepes each)

Ingredients

Crepes

• 2/3 cup Gold Medal all-purpose flour
• 1 cup milk
• 1 tablespoon vegetable oil
• 1 teaspoon granulated sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg

Filling

• 2 tablespoons butter or margarine
• 1/4 cup chopped fresh mushrooms
• 4 medium green onions, chopped (1/4 cup)
• 2/3 cup small cooked shrimp
• 1 (6 ounce) package frozen cooked crabmeat, thawed, drained
• 1/2 cup Half-and-Half
• 2 (3 ounce) packagescream cheese, cubed
• 1 cup (4 ounces) shredded Swiss cheese

Instructions

Crepes

1. In a medium bowl, beat all crepe ingredients with wire whisk or hand beater until smooth. For each crepe, lightly butter 7 or 8 inch skillet; heat over medium heat until bubbly. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom. Cook until light brown; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.

Filling

1. Ina 2 quart saucepan, melt butter over medium heat. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender. Stir in shrimp, crabmeat, Half-and-Half and cream cheese. Cook over medium heat, stirring constantly, until cheese is melted.
2. Spoon about 1/4 cup seafood mixture down center of each crepe; roll up. Place in 11 x 7 inch (2 quart) glass baking dish. Sprinkle with Swiss cheese.
3. Microwave uncovered on HIGH for 4 to 6 minutes or until cheese is melted and crepes are heated through.
4. Sprinkle with remaining 2 tablespoons onions.

Notes