Shelly's Recipe

SEAFOOD CREPES

Category: Fish and Seafood

Crepes
1 1/2 cups milk
1 cup flour
2 eggs
1 tbsp butter, melted

Seafood filling:
4 green onions, finely chopped
1/4 cup unsalted butter
1 tbsp flour
1 tsp Cajun spices
1/2 tsp sweet paprika
1 large tomato, chopped
1/2 cup dry white wine
8 oz shrimp, cooked, peeled and chopped
1 (6 oz) can crabmeat, drained and flaked
1/2 cup light cream
24 oysters, shell removed
1/4 cup shredded cheese

Combine milk, flour, eggs, and melted butter. Beat with a rotary beater till well mixed. Cover and let stand for 1 hour.

In a saucepan cook the white portion of onions in the butter for 2 minutes. Add flour, Cajun spices, paprika and tomato. Cook for 3-4 minutes. Add wine, stirring until sauce has thickened. Stir in shrimp and crabmeat and simmer for 2-3 minutes. Stir cream into seafood mixture. Cook and stir until thickened. Add oysters and green portions of onions; cook a few minutes or until edges of oysters curl. Set aside.

For crepes, heat a lightly greased 6-inch skillet. Remove from heat. Spoon in 2 tbsp of the crepe batter. Lift and tilt the skillet to spread batter. Return to heat. Cook one side and turn to cook other side to a light golden brown. Remove crepe from pan. Repeat process until all batter is used. Stack crepes and cover with a clean cloth as they are cooked.

Fill each crepe with some of the seafood mixture; roll up crepe and arrange side by side in an ovenproof dish. Sprinkle with cheese and bake at 400 for 10 minutes.