Seafood Crepes


Seafood Crepes

Ingredients

Crepes

  • 2/3 cup Gold Medal all-purpose flour
  • 1 cup milk
  • 1 tablespoon vegetable oil
  • 1 teaspoon 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

  1. In 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.
  2. In 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.
  3. 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.
  4. Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through.
  5. Sprinkle with remaining 2 tablespoons onions.

Yield: 4 servings (2 crepes each)

Nutrition Information: 1 Serving: Calories 585 (Calories from Fat 350 ); Total Fat 39 g (Saturated Fat 22 g); Cholesterol 280 mg; Sodium 690 mg; Total Carbohydrate 25 g (Dietary Fiber 1 g); Protein 35 g

Percent Daily Value*: Vitamin A 32 %; Vitamin C 4 %; Calcium 50 %; Iron 20 % Exchanges: 1 1/2 Starch; 4 1/2 Lean Meat; 5 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Do-Ahead Tip: Freeze cooked crepes, layered between wax paper, up to 3 months. Thaw uncovered at room temperature about 15 minutes or until soft.

How-To: Instead of microwaving the filled crepes, they can be baked at 350 degrees F about 15 minutes or until warm and bubbly.

Recipe and photo used with permission from: Betty Crocker 2008/TM General Mills

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