Creamy Scallop Crepes
connie
Bake at 350° for 12-15 minutes or until heated through.
ingredients
Filling:- 1 pound bay scallops
- 1/2 C. white wine
- 1/8 t. white pepper
- 1 pound fresh mushrooms
- 4 green onions, sliced
- 2 T. butter
- 1/4 C. flour
- 2/3 C. evaporated milk
- 1/2 C. shredded swiss cheese
- Crepe Batter:
- 2 egg whites
- 1 egg
- 1 1/2 C. flour
- 1/2 t. salt
directions
- 1
In a small bowl, beat egg whites, egg and milk. Combine flour and salt; ad to milk mixture and mix well. Cover and refrigerate for 1 hour.
- 2
Coat an 8-inch skillet with cooking spray, heat. Stir crepe batter; pour 2 T. into skillet. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to wire rack.
- 3
In a skillet bring scallops, wine and pepper to a boil. Reduce heat and simmer 3-4 minutes or until scallops are firm and opaque. Drain, reserving cooking liquid, set liquid and scallops aside.
- 4
In the same skillet saute mushrooms and onions in butter until almost tender. Sprinkle with flour stir until blended. Gradually add evaporated milk and reserved cooking liquid. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat, stir in cheese and scallops
- 5
Spread 1/3 C. filling down the center of each crepe; roll up and place seam side down in 9x13 baking dish coated with cooking spray. Cover and bake
Source: connie
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews