Seafood Spinach Crepes
1 pkg. frozen chopped spinach, (10 oz. thawed)
2 T. butter
2 T. flour
1/2 C. chicken bouillon
1/2 C. milk
finely chopped onion, to taste
pinch of salt and pepper
1 T. grated parmesan
Thaw and squeeze spinach to remove all excess moisture, set aside. Melt butter, stir in flour, cook till bubbly. Slowly stir in milk, bouillon, and onion and cook over low heat, until thickened, stirring constantly, about 5 minutes. Add spinach and season with salt, pepper, and Parmesan.
Seafood Filling:
1 t. vegetable oil
1/2 medium onion, chopped
1 clove garlic, chopped
1/2 C. sliced mushrooms
8 oz. fresh crab, small cooked shrimp, bay scallops or a combination of both
2 T. fresh lemon juice
1/4 t. dried tarragon
1/2 t. salt
white pepper, to taste
8 6 1/2 crepes
1 C. shredded Swiss cheese
Prepare creamed spinach, set aside.
Heat oil, sauté onion and garlic. Add mushrooms, cook until tender. Drain off any excess moisture, stir in creamed spinach, seafood, lemon juice, tarragon, salt and pepper.
Preheat oven to 375°F.
Spoon about 1/3 cup filling on each crepe. Roll to enclose filling. Place in lightly greased 13 x 9 baking dish. Sprinkle with cheese, bake about 15 minutes or until filling is heated through.
Serves 4.
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