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“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
Nutritional Facts 2 filled crepes equals 637 calories, 40 g fat (25 g saturated fat), 320 mg cholesterol, 1,059 mg sodium, 31 g carbohydrate, 1 g fiber, 36 g protein.
Originally published as Seafood Crepes Bearnaise in Simple & Delicious March/April 2010, p57
Cheddar TipSelect sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Mar. 15, 2012 by s_pants
This takes awhile to make even after chilling the batter. It took me about 20 minutes to make the crepes and then additional time to make the filling. It was excellent though and I will make it again.
Reviewed on Oct. 30, 2011 by TammyMaurer
This was a very simple recipe to make. I actually made the crepes the day befor, but decided to make the dish for Sunday dinner. I substituted the crab and imitation card for lobster and imitation lobster. We both loved it. I had enough filling to make five extra crepes, so I have prepared a dish for the freezer. Looking forward to see if this works well for a frozen prepared dish.
Reviewed on Oct. 24, 2010 by wmccallum
Instead of the seafood mix, I use imitation crab. Rich & delicious.I have also used scrambled eggs & bacon to make a breakfast crepe.
Instead of the seafood mix, I use imitation crab. Rich & delicious.
I have also used scrambled eggs & bacon to make a breakfast crepe.
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