Seafood Crepes Bearnaise

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

“This family favorite is a great treat on chilly nights.  It’s warming and has so much flavor in every bite.  I like to serve it with a tossed salad and rolls.”

                Kristy Barnes-Armstrong                                                              Marysville, Washington

Seafood Crepes Bearnaise Recipe

Seafood Crepes Bearnaise

1 cup 2% milk

3 eggs

3 Tbsp. butter, melted

¾ cup flour

¼ tsp. salt

Filling:   2 envelopes béarnaise sauce

½ lb. bay scallops

2 tsp. butter

½ lb. cooked small shrimp, peeled, deveined a chopped

1 cup imitation crabmeat

1 cup (4 oz.) shredded cheddar cheese

In a small bowl, combine milk, eggs and butter.  Combine flour and salt; add to milk mixture and mix well.  Cover and refrigerate for 1 hour.

Heat a lightly greased 10 inch nonstick skillet over medium heat; pour ¼ cup batter into the 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, greasing skillet as needed.  When cool, stack crepes with waxed paper or paper towels in between.

Prepare béarnaise sauce according to package directions.  Meanwhile, in a large skillet, cook scallops in butter over medium heat for 3-4 minutes or until scallops are firm and opaque.  Add the shrimp, crabmeat and béarnaise sauce; heat through.  Set aside ½ cup filling.

Spread 1/3 cup filling down the center of each crepe; fold sides and ends over filling and roll up.  Place in a greased 9×13 inch baking dish.  Spoon reserved filling over top; sprinkle with cheese.  Bake, uncovered, at 350 F. for 10-15 minutes or until heated through and cheese is melted.     5 servings

 

(Recipe for Seafood Crepes Bearnaise was in tasteofhome.com)