45 min Prep
45 min Total
Europeans enjoy their meals over an extended time period. Do just that with these French-influenced 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
- 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)
- 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.
- 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.
- 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.
- Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through. Sprinkle with remaining 2 tablespoons onions.
- 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.
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