Seafood Crepes

  • Prep 45 min
  • Total 45 min
  • Servings 4
Seafood Crepes

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)

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
585
Calories from Fat
350
% Daily Value
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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