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1. Beat the flour, milk, oil, sugar, baking powder, salt and egg in a medium bowl with an electric mixer.
2. Lightly butter an 8 inch skillet.
3. Heat over medium heat until hot, being careful not to burn the butter.
4. Pour ¼ cup batter evenly over the bottom of the skillet.
5. Cook until the crepe is light brown.
6. Flip and cook the other side.
7. Stake the crepes, placing wax paper between each.
8. Cover with foil and keep warm.
9. Melt the butter over medium heat in a 2 quart saucepan.
10. Cook the mushrooms and 2 tablespoons of onion in butter.
11. Stir occasionally and cook until the onions are tender.
12. Stir in the seafood, half-and-half and cream cheese.
13. Cook until the cheese is melted over medium heat, stirring contstantly.
14. Spoon about 1/4 cup of the seafood mixture in the center of each crepe.
15. Roll up jelly-roll style.
16. Place each crepe, seam side down, into a 2-quart glass baking dish.
17. Sprinkle with Swiss cheese.
18. Microwave, uncovered, on High for 4 to 6 minutes or until the cheese is melted and the crepes are heated through.
19. Sprinkle the remaining 2 tablespoons onions on top.
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