Seafood crepes

Yield: 6 Servings

Measure Ingredient
2 tablespoons BUTTER
2 eaches GREEN ONION, CHOPPED
¼ cup WHITE WINE
1 each TIN CRAB MEAT
8 ounces Small shrimp
⅓ cup FRESH DILL, MINCED
\N \N SALT AND PEPPER
2 tablespoons BUTTER
3 tablespoons Flour
1½ cup LIGHT CREAM OR MILK
½ cup SWISS CHEESE
\N \N SALT AND PEPPER TO TASTE
\N \N 12 TO 16 CREPES
¼ cup SWISS CHEESE FOR TOPPING

FILLING

SAUCE

TO MAKE FILLING; COMBINE BUTTER AND ONIONS IN 4 CU. GLASS. M.W. ON HIGH FOR 2 MIN. UNTIL SOFT. ADD WINE AND M.W. ON HIGH UNTIL LIQUID REDUCED BY HALF, 3-4 MIN. STIR IN REMAINING FILLING INGR. AND SET ASIDE. TO MAKE SAUCE; MELT BUTTER IN MED. SAFE BOWL. STIR IN FLOUR AND SLOWLY WISK IN CREAM OR MILK. M.W. ON MED. STIRRING OCCASIONALLY, UNTIL SAUCE HAS THICKENED, 4-6 MINUTES, ADD CHEESE AND SEASONINGS AND STIR UNTIL CHEESE MELTS. STIR HALF THE SAUCE INTO FILLING MIXTURE.

TASTE AND ADJUST SEASONING TO TASTE. FILL CREPES WITH FILLINT AND LAY SEAM SIDE DOWN IN LIGHTLY BUTTERED CASSEROLE. SPOON REMAINING SAUCE OVER ROLLED CREPES AND SPRINKLE WITH PAPRIKA. M.W. ON HIGH 6-8 MIN.

UNTIL BUBBLY. SPRINKLE WITH REMAINING CHEESE AND BROIL TO BROWN.

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