CREAMY SCALLOP CREPES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Creamy Scallop Crepes image

These savory crepes feel so elegant for the holidays. I like to add 1/4 teaspoon of fresh dill weed to the crepe batter before refrigerating. -Doreen Kelly, Hatboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 17

2 large egg whites
1 large egg
1-1/2 cups fat-free milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
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 all-purpose flour
2/3 cup fat-free evaporated milk
1/2 cup shredded reduced-fat Swiss cheese
Sliced green onions, optional

Steps:

  • 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., Brush an 8-in. nonstick skillet lightly with melted butter; 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, brushing skillet with melted butter as needed. When cool, stack crepes with waxed paper or paper towels in between. , In a large nonstick skillet, bring the scallops, wine and pepper to a boil. Reduce heat; simmer until scallops are firm and opaque, 3-4 minutes. Drain, reserving cooking liquid; set liquid and scallops aside., 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 cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in cheese and scallops., Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° until heated through, 12-15 minutes.

Nutrition Facts : Calories 331 calories, Fat 10g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 641mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic exchanges

There are no comments yet!