Ingredients: |
Ingredients: 6 medium mushrooms, chopped
3 Tbsp green onions, sliced
3 Tbsp butter
3 1/2 cups cooked lobster, scallions, and/or shrimp
8 oz cream cheese, cut into cubes
1/3 cup half and half
3 Tbsp fresh parsley (if desired)
2 Tbsp sherry wine (optional)
1 cup swiss cheese, shredded
1 cup chopped green onion
16 crepes (use homemade or NON sweet recipe!)
Homemade crepe ingredients:
2 1/4 cups flour
3/4 tsp salt
1/2 tsp baking powder
3 cups milk
3 eggs
2 Tbsp butter, melted
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Directions: |
Directions:For crepes (if using):
Whisk dry ingredients together. Mix in eggs, milk and butter. With a hand beater, mix until smooth.
In an 8-inch skillet, lightly brush with butter, heat until bubbly on medium heat, pour a scant 1/4 cup batter and swirl it around to coat the pan. Cook until top is dry, and bottom is light brown. Flip and cook the other side. Stack on top of each other and keep warm. (HINT: You can easily do crepes ahead of time and stack them with waxed paper between each one. Refrigerate for up to 2 days or freeze for up to 3 months.)
Sauté the mushrooms and green onion in butter until tender. Put the seafood, 1/2 and 1/2, cream cheese, and parsley in the pan, over medium heat, until the cheese has melted. Pour in sherry.
In each crepe, place 1/4 cup seafood filling, roll and place in two baking dishes, seam down. Top each pan with the Swiss cheese and place in 350 degree oven until the crepes are hot, approximately 20 minutes. |
This recipe for Seafood Crepes is from