Recipe - Peggy M Seafood Crepes

CREPES
1 Recipe savory crepes; your
favorite / preference*

FILLING
1 pound Shrimp; peeled, devined,
halved if large
1 pound Bay scallops
3 ounce Cream cheese; softened
Three fourths cup Sour cream
One half teaspoon Old Bay Seasoning
One half teaspoon Onion powder
One half teaspoon Salt & Pepper; or to taste
1 teaspoon Minced onion
2 tablespoon Butter (no substitutes)
MUSHROOM SAUCE FOR SEAFOOD
CREPES:
8 ounce Sliced fresh mushrooms
One half cup Fresh chopped onion
2 tablespoon Butter
2 tablespoon Flour
1 cup Whipping cream
One half cup Sour cream
(One fourth cup 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
2030 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@mail.wiscnet.net on Oct 20, 1997