Seafood 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

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)

• 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.