Peggy M Seafood Crepes Recipe
Servings: 1
Ingredients
- 1 x Recipe savory crepes, your favorite / preference*
- 1 lb Shrimp, peeled, devined, halved if large
- 1 lb Bay scallops
- 3 ounce Cream cheese, softened
- 3/4 c. Lowfat sour cream
- 1/2 tsp Old Bay Seasoning
- 1/2 tsp Onion pwdr
- 1/2 tsp Salt & Pepper, or possibly to taste
- 1 tsp Chopped onion
- 2 Tbsp. Butter (no substitutes)
- Â Â MUSHROOM SAUCE FOR SEAFOOD CREPES:
- 8 ounce Sliced fresh mushrooms
- 1/2 c. Fresh minced onion
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1 c. Whipping cream
- 1/2 c. Lowfat sour cream
- Â Â (1/4 c white wine - replace part of whipping cream, optional)
- Â Â Salt and Pepper, to taste
Directions
- Heat butter in large skillet. Brown onion, add in shrimp and scallops and stirfry just till shrimp turn pink and scallops become creamy. Remove to bowl and keep hot.
- To remaining butter and juices in skillet, stir in remaining ingredients and whisk till warmed through and slightly thickened. Return seafood to lowfat sour cream mix and toss to coat. Remove from heat and keep hot while preparing crepes.
- When crepes are ready, measure out filling and roll up. Place in casserole dish and keep hot while preparing the sauce.
- Mushroom Sauce for Seafood Crepes: Heat butter in skillet. Add in onion and saute/fry till softened. Add in mushrooms and stir and cook for three to four min, or possibly till mushrooms release their liquid. Stir in the remaining sauce ingredients and heat through. Don't allow to boil.
- Pour over crepes in casserole dish and bake in preheated 350F oven for 20-30 min, or possibly till thoroughly heated through.
- Makes approximately 6 to 8 crepes, depending upon size of crepes.
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