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Seafood Crepes

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Betty Crocker Kitchens
Updated Aug 14, 2006
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Europeans enjoy their meals over an extended time period. Do just that with these French-influenced crepes!

Seafood Crepes

  • Prep Time 45 min
  • Total 45 min
  • Servings 4
  • Ingredients 15
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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)
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

585 Calories
39 g Total Fat
35 g Protein
25 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
585
Calories from Fat
350
Total Fat
39 g
Saturated Fat
22 g
Cholesterol
280 mg
Sodium
690 mg
Potassium
530 mg
Total Carbohydrate
25 g
Dietary Fiber
1 g
Protein
35 g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
4%
4%
Calcium
50%
50%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 4 1/2 Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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