|
| 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) |
Serve with...
White Candy Brownies
Total Time:
1 hour 50 min
| 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 350ºF about 15 minutes or until warm and bubbly. |
Nutrition Information:
585 ( 350 ); 39 g ( 22 g); 280 mg; 690 mg; 25 g ( 1 g); 35 g 32 %; 4 %; 50 %; 20 % 1 1/2 ; 4 1/2 ; 5