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Seafood Crepes

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

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( 22 Ratings)

22 Ratings

5 Stars 59%

4 Stars 27%

3 Stars

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 45 min
Total Time 45 min
Servings 4

Ingredients

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

Filling

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)

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 585
Calories from Fat: 350 ),

% Daily Value

Total Fat: 39 g; 39 %
(Saturated Fat 22 g, 22 % ),
Cholesterol: 280 mg; 280 %;
Sodium: 690 mg; 690 %;
Total Carbohydrate: 25 g; 25 %
(Dietary Fiber 1 g 1 % ),
Protein: 35 g; 35 %

% Daily Value*:

Vitamin A: 32%;
Vitamin C: 4%;
Calcium: 50%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 4 1/2 Lean Meat; 5 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 6/7/2011 6:48:30 PM REPORT ABUSE caerin said:

Rating:

This recipe was very good! I was the only one in my family willing to eat it so I used only a few crepes and saved the rest of the sauce. I think the sauce actually tastes better over noodles, fettuccine or spaghetti. Kind of like a seafood spaghetti!

This reply was: Helpful Inspiring

Posted 4/12/2011 3:47:42 PM REPORT ABUSE Laveenite said:

Rating:

Everyone liked this one with my modifications and wanted more. We rolled & served the crepes as they came hot off the griddle. No serving lag time. I omitted the crabmeat, microwave cheese melt/warmup along with the swiss cheese topping. I wanted a quick lunch but didn't want to run to the store

This reply was: Helpful Inspiring