Seafood Crepes
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 25 minutes + 1 hour standing 30 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 cups milk 1 cup all-purpose flour 2 eggs
1 tablespoon butter, melted SEAFOOD FILLING: 4 green onions, finely chopped 1/4 cup unsalted butter
1 tablespoon all-purpose flour 1 teaspoon Cajun spices 1/2 teaspoon sweet paprika
1 large tomato, chopped 1/2 cup dry white wine 8 ounces shrimp, cooked, peeled and chopped
1 6-ounce can crabmeat, drained and flaked 1/2 cup light cream 24 oysters, shell removed
1/4 cup shredded cheese



1 Combine milk, flour, eggs, and melted butter. Beat with a rotary beater till well mixed. Cover and let stand for 1 hour.
2 In a saucepan cook the white portion of onions in the butter for 2 minutes. Add flour, Cajun spices, paprika and tomato. Cook for 3-4 minutes. Add wine, stirring until sauce has thickened.
3 Stir in shrimp and crabmeat and simmer for 2-3 minutes. Stir cream into seafood mixture. Cook and stir until thickened. Add oysters and green portions of onions; cook a few minutes or until edges of oysters curl. Set aside.
4 For crepes, heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tablespoons of the crepe batter. Lift and tilt the skillet to spread batter. Return to heat. Cook one side and turn to cook other side to a light golden brown. Remove crepe from pan. Repeat process until all batter is used. Stack crepes and cover with a clean cloth as they are cooked.
5 Fill each crepe with some of the seafood mixture; roll up crepe and arrange side by side in an ovenproof dish. Sprinkle with cheese and bake in a 400 F. oven for 10 minutes.

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