TLC Cooking "Seafood Crêpes"

Seafood Crêpes

Seafood Crêpes

YIELD Makes 6 servings
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INGREDIENTS

Basic Crêpes (recipe)
3	tablespoons butter or margarine
1/3	cup finely chopped shallots or sweet onion
2	tablespoons dry vermouth
3	tablespoons all-purpose flour
1‑1/2	cups plus 2 tablespoons milk, divided
1/4	to 1/2 teaspoon hot pepper sauce (optional)
8	ounces (1-1/2 cups) cooked peeled and deveined shrimp, coarsely chopped
8	ounces (1-1/2 cups) lump crabmeat or imitation crabmeat
2	tablespoons snipped fresh chives or green onion tops
3	tablespoons freshly grated Parmesan cheese

PREPARATION:

Prepare Basic Crêpes. Preheat oven to 350°F.
Melt butter over medium heat in medium saucepan. Add shallots; cook and stir 5 minutes or until shallots are tender. Add vermouth; cook 1 minute.
Add flour; cook and stir 1 minute. Gradually stir in 1-1/2 cups milk and hot pepper sauce, if desired. Bring to a boil, stirring frequently. Reduce heat to low; cook and stir 1 minute or until mixture thickens.
Remove from heat; stir in shrimp and crabmeat. Reserve 1/2 cup seafood mixture.
To assemble crêpes, spoon about 1/4 cup seafood mixture down center of each crêpe. Roll up crêpes jelly-roll style. Place seam side down in well-greased 13X9-inch baking dish.
Stir chives and remaining 2 tablespoons milk into reserved seafood mixture. Spoon seafood mixture down center of crêpes; sprinkle cheese evenly over top.
Bake uncovered 15 to 20 minutes or until heated through. Serve immediately.

This recipe appears in: French

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