SEAFOOD CREPES

Seafood Crepes image

Europeans enjoy their meals over an extended time period. Do just that with these French-influenced crepes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 15

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Ingredients

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
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 package (6 oz) frozen cooked crabmeat, thawed, drained
1/2 cup half-and-half
2 packages (3 oz each) cream cheese, cubed
1 cup shredded Swiss cheese (4 oz)

Steps:

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

Nutrition Facts : Calories 585, Carbohydrate 25 g, Cholesterol 280 mg, Fat 5, Fiber 1 g, Protein 35 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 690 mg