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Seafood Crepes Recipe

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This recipe for Seafood Crepes, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patrice Wolfe Helfrich (Olive's Lineage)
Added: Friday, July 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crepes 7-8 inch skillet

2/3 c. flour
1 c. whole milk
1T. vegetable oil
1 tsp. sugar
tsp. baking powder
tsp. salt
1 egg

Filling

c. chopped fresh mushrooms (3 medium)
2 T. chopped green onion
2T. margarine or butter
2/3 c. small cooked shrimp
1 (6 oz.) package frozen crabmeat, thawed and drained
1/2 c. half and half
2 pkg. (3 oz. each) cream cheese, cubed
1 c. shredded Swiss cheese (4 oz.)
2 T. chopped green onion (to put on top of crepes)

Directions:
Directions:
Crepes:
Beat all ingredients with hand beater until smooth. For each crepe, lightly butter skillet, heat over medium heat until bubbly. Pour scant c. batter into skillet; rotate skillet until batter covers bottom. Cook until light brown.
Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
8 crepes. These can be made ahead and frozen.

Filling:
Cook and stir mushrooms and 2 T. of onion in margarine until onion is tender. Stir in seafood, half and half, and cream cheese. Cook over medium heat, stirring constantly, until cheese is melted.
Spoon about cup of filling down center of each crepe; roll up. Place in dish and sprinkle with Swiss cheese.
Microwave uncovered on high (100%) until cheese is melted and crepes are heated through, 4 to 6 min; sprinkle with 2 T. of green onions.

Number Of Servings:
Number Of Servings:
4

 

 

 

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