Verified by stevemur
|2/3 cupGold Medal all-purpose flour|
|1 tablespoonVegetable oil|
|1/4 teaspoonBaking Powder|
|2 tablespoonsButter or margarine|
|1/4 cupfresh mushrooms; chopped|
|4 mediumgreen onions; chopped (1/4 cup)|
|2/3 cupshrimp; small cooked|
|1 6-oz packagefrozen cooked crabmeat; thawed, drained|
|2 packagescream cheese; cubed|
|1 cupSwiss cheese; shredded, (4 oz)|
Seafood Crepes Preparation
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 11x7-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. Sprinkle with remaining 2 tablespoons onions.
Freeze cooked crepes, layered between waxed paper, up to 3 months. Thaw uncovered at room temperature about 15 minutes or until soft.
Instead of microwaving the filled crepes, they can be baked at 350?F about 15 minutes or until warm and bubbly.
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