For crepes;.
Whisk dry ingredients together.
To Make Crepes:
In a mixing bowl,
hill.
To make the crepes, place flour in a large
his mixture between the 12 crepes, fold over and arrange the
Prepare crepes.
Cook and stir mushrooms and 2 tablespoons onions in margarine until onions are tender.
Stir in seafood, half and half and cream cheese.
Cook over medium heat, stirring constantly, until cheese is melted.
Spoon 1/4 of the filling down center of each crepe; roll up.
Place in ungreased rectangular microwavable dish, 12 x 7 1/2 x 2-inches.
Sprinkle with Swiss cheese.
Microwave uncovered on High (100%) until cheese is melted and crepes are heated through, 4 to 6 minutes; sprinkle with 2 tablespoons onion.
Cook mushrooms and 3 tablespoons of green onion in margarine until onion is tender.
Stir in seafood, cream cheese, half and half and parsley.
Cook, stirring constantly, until cream cheese is melted.
Stir in sherry.
Melt butter in a frying pan over medium heat. Saute onion and garlic for 2-3 mins, until tender. Add seafood mix. Cook over high heat for 2 mins. Add cheese sauce, parsley and lemon zest. Simmer over low heat for 1 min. Season.
Preheat broiler. Transfer 2 tbsp filling over 1/4 of each crepe. Fold over, then fold again to form a triangle. Carefully transfer to a baking dish. Pour remaining sauce over top and sprinkle with cheese. Broil for 3-4 mins, or until cheese melts and crepes are heated through.
Serve with lemon wedges.
serving dish with a seafood fork.
For the bacon
Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor.
Cover and blend until smooth.
Cover and refrigerate.
Prepare crepes.
Spread 2 T.
cheese over each crepe.
Sprinkle 1 T.
chopped strawberries over cheese.
Fold each crepe in half, then into thirds to form a triangle.
Spoon strawberry sauce over crepes.
Sprinkle with powdered sugar if desired.
asic crepe recipe in advance. Crepes can be made and frozen
except for cooking oil) for crepes in a bowl and blend
Make crepes if using homemade & set aside.<
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
TO SERVE:
Place crepe on warm serving plate.
Using a slotted spoon, spoon about 1/6 to 1/4 of lobster onto crepe.
Spoon sauce over the crepes.
Garnish with fresh tarragon and lemon wedges if desired.
Use mixing method of your choice.
Cook 45 to 60 seconds, preferably in crepe iron.
Makes 14 to 16 crepes.
Prepare crepe filling as follows.
In a 2-quart saucepan, melt butter over medium heat.
Mix in flour; cook and stir 1 minute.
Gradually whisk in milk, sherry, chicken granules and salt; cook and stir until smooth (about 8 minutes).
Gradually stir in scallops, shrimp and mushrooms.
Cook, stirring gently, just until scallops and shrimp are cooked through; only about 10 minutes.
*You may substitute other fresh seafoods.
you will need 12 crepes). (Crepes can be double-wrapped in
days.
To makes crepes, heat frying pan to