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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (710g)|
|Recipe Makes: 4|
|Calories from Fat: 597 (56%)|
|Amt Per Serving||% DV|
|Total Fat 66.3g||88 %|
|Saturated Fat 34.3g||171 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 447.7mg||138 %|
|Sodium 1574.1mg||54 %|
|Potassium 974mg||26 %|
|Total Carbohydrate 47.7g||14 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 46.2g|
|Protein 70.5g||101 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1074
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