These seafood crepes are great for brunch too. Pair with a green salad and a crisp white wine.

Ingredients:

Crepes

¾ c. milk

¾ c. water

3 egg yolks

1 ½ c. flour

5 T. melted butter

Filling

2 T. butter

2 T. scallions, minced

½ c. sliced mushrooms

3 c. diced lobster, shrimp, crab, or scallops

Sauce:

3 T. butter

¼ c. flour

¾ c. milk

¾ c. chicken stock

1/3 c. sherry

Topping (Optional)

1 c. Swiss cheese

Paprika

Directions:

For crepes – Combine all ingredients for crepes in bowl and beat until smooth. Cover and refrigerate for one hour to allow flour particles to expand an soften. Spray an 8 inch skillet with nonstick coating and heat over medium high heat. Measure about ¼ c. of the batter into the skillet and tilt the skillet to spread the batter evenly in a thin film. Cook one minute or until golden. Turn and cook about 30 seconds. Remove from skillet and stack between wax paper or parchment paper.

For filling – Sauté scallions and mushrooms in butter. Gently stir in seafood and set aside.

For sauce – Melt butter in sauce pan and blend in flour. Whisk in milk, chicken stock and sherry. Cook and stir until mixture bubbles and thickens.

To assemble, blend half the sauce into seafood. Place ¼ c. seafood mixture onto each crepe and roll up. Arrange in buttered baking dish. Spoon the remaining sauce over crepes. Sprinkle with cheese and sprinkle with paprika. Refrigerate until ready to bake. Preheat oven to 425^oF. Bake for 20 minutes or until bubbling hot. Serves 6-8.