SEAFOOD CREPES

This is a recipe for lovers and those who want to be lovers again! I have made and served this for my sweet baboo several times on our wedding anniversary. Serve with a Mandarin Orange salad (you have to wait until next month!) and brut champagne or sparkling apple juice. We usually top it off with a slice of champagne cake from Lamb's Thriftway.

INGREDIENTS

Crepe Recipe

• 2-1/4 cups flour
• 3/4 tsp. salt
• 1/2 tsp baking powder
• 3 cups milk,
• 3 eggs
• 2 tbs melted butter

Crepe instructions:

Mix flour, salt and baking powder; stir in milk, eggs and butter. Beat with mixer or whisk until smooth. Lightly brush or rub crepe pan with margarine/butter over medium heat. Pour enough batter to uniformly cover bottom of pan. Rotate pan to spread batter over pan bottom. Cook until bubbles start to set. Flip and cook reverse side. Remove and set aside. Cook balance of batter until batter used up.

Crepe Filling:

• 6 medium mushrooms, chopped
• 3 tbs chopped green onion
• 3 tbs butter
• 3-1/2 cups cooked seafood [shrimp, clams, crab]
• 9 oz. cream cheese
• 1/3 cup half & half
• 3 tbs finely chopped parsley
• 3 tbs white wine (we prefer chardonnay)
• 1 cup shredded Swiss cheese
• 1/4 cup chopped green onion

Filling instructions:

Cook and stir mushrooms and 3 tbs green onion in butter until onion is tender. Stir in seafood, cream cheese, half & half, and parsley. Cook, stirring constantly, until cream cheese is melted. Stir in wine until blended.

Place enough filling to fill each crepe. Roll crepe up and affix each with a toothpick to hold closed. Arrange filled crepes next t to each other on cookie sheet. Sprinkle with Swiss cheese. Bake in 350° oven until cheese melts. Remove from oven and garnish with chopped green onion.

Serve with Mandarin Orange salad. A dessert of pineapple or mango sorbet also finishes this meal off well.

NOTE: Stores well in freezer for later serving at parties and larger get-togethers.