Seafood Crepes

Ingredients

• 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)

Instructions

1. 1

   --- Preparation ---

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through. Sprinkle with remaining 2 tablespoons onions.

6. 6

   --- Tips ---

7. 7

   Freeze cooked crepes, layered between waxed paper, up to 3 months. Thaw uncovered at room temperature about 15 minutes or until soft.

8. 8

   Instead of microwaving the filled crepes, they can be baked at 350ºF about 15 minutes or until warm and bubbly.