|1||Recipe savory crepes; your favorite / preference*|
|1 pounds||Shrimp; peeled, devined, halved if large|
|1 pounds||Bay scallops|
|3 ounces||Cream cheese; softened|
|¾ cup||Sour cream|
|½ teaspoon||Old Bay Seasoning|
|½ teaspoon||Onion powder|
|½ teaspoon||Salt & Pepper; or to taste|
|1 teaspoon||Minced onion|
|2 tablespoons||Butter (no substitutes)|
|MUSHROOM SAUCE FOR SEAFOOD CREPES:|
|8 ounces||Sliced fresh mushrooms|
|½ cup||Fresh chopped onion|
|1 cup||Whipping cream|
|½ cup||Sour cream|
|(1/4 c white wine - replace part of whipping cream, optional)|
|Salt and Pepper; to taste|
Melt butter in large skillet. Brown onion, add shrimp and scallops and stirfry just until shrimp turn pink and scallops become creamy. Remove to bowl and keep warm.
To remaining butter and juices in skillet, stir in remaining ingredients and whisk until warmed through and slightly thickened. Return seafood to sour cream mixture and toss to coat. Remove from heat and keep warm while preparing crepes.
When crepes are ready, measure out filling and roll up. Place in casserole dish and keep warm while preparing the sauce.
Mushroom Sauce for Seafood Crepes: Melt butter in skillet. Add onion and saute until softened. Add mushrooms and stir and cook for three to four minutes, or until mushrooms release their liquid. Stir in the remaining sauce ingredients and heat through. Do not allow to boil.
Pour over crepes in casserole dish and bake in preheated 350F oven for 20-30 minutes, or until thoroughly heated through.
Makes approximately 6 to 8 crepes, depending upon size of crepes.
Source: Peggy L. Makolondra
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L.
Makolondra" <pmakolon@...> on Oct 20, 1997
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