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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This award winning Swiss cheese-and-scallop-filled crepe recipe comes from Doreen Kelly of Hatboro, Pennsylvania. For extra flavor, Doreen also likes to add 1/4 teaspoon fresh dill weed to the crepe batter before refrigerating. Ingredients:
2 egg whites |
1 egg |
1-1/2 cups fat-free milk |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
filling: |
1 pound bay scallops |
1/2 cup white wine or reduced-sodium chicken broth |
1/8 teaspoon white pepper |
1 pound sliced fresh mushrooms |
4 green onions, sliced |
2 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
2/3 cup fat-free evaporated milk |
1/2 cup shredded reduced-fat swiss cheese |
Directions:
1. In a small bowl, beat the egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. In a large nonstick skillet, bring the scallops, wine and pepper to a boil. Reduce heat; simmer for 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 stir in evaporated milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese and scallops.
5. Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 12-15 minutes or until heated through. Yield: 6 servings.
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