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)
Preparation
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.
