Creamy Scallop Crepes Recipe

5 1 2
Creamy Scallop Crepes Recipe
Creamy Scallop Crepes Recipe photo by Taste of Home
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Creamy Scallop Crepes Recipe

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5 1 2
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This award winning Swiss cheese-and-scallop-filled crepe recipe comes from Doreen Kelly of Hatboro, Pennsylvania. For extra flavor, Doreen also likes to add 1/4 teaspoon fresh dill weed to the crepe batter before refrigerating.
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min.

Ingredients

  • 2 egg whites
  • 1 egg
  • 1-1/2 cups fat-free milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • FILLING:
  • 1 pound bay scallops
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/8 teaspoon white pepper
  • 1 pound sliced fresh mushrooms
  • 4 green onions, sliced
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2/3 cup fat-free evaporated milk
  • 1/2 cup shredded reduced-fat Swiss cheese

Directions

In a small bowl, beat the egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 2 tablespoons into 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, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a large nonstick skillet, bring the scallops, wine and pepper to a boil. Reduce heat; simmer for 3-4 minutes or until scallops are firm and opaque. Drain, reserving cooking liquid; set liquid and scallops aside.
In the same skillet, saute mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese and scallops.
Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 12-15 minutes or until heated through. Yield: 6 servings.
Originally published as Creamy Scallop Crepes in Light & Tasty February/March 2007, p42

Nutritional Facts

2 each: 319 calories, 8g fat (4g saturated fat), 79mg cholesterol, 463mg sodium, 32g carbohydrate (8g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

  • 2 egg whites
  • 1 egg
  • 1-1/2 cups fat-free milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • FILLING:
  • 1 pound bay scallops
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/8 teaspoon white pepper
  • 1 pound sliced fresh mushrooms
  • 4 green onions, sliced
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2/3 cup fat-free evaporated milk
  • 1/2 cup shredded reduced-fat Swiss cheese
  1. In a small bowl, beat the egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  2. Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 2 tablespoons into 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, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
  3. In a large nonstick skillet, bring the scallops, wine and pepper to a boil. Reduce heat; simmer for 3-4 minutes or until scallops are firm and opaque. Drain, reserving cooking liquid; set liquid and scallops aside.
  4. In the same skillet, saute mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese and scallops.
  5. Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 12-15 minutes or until heated through. Yield: 6 servings.
Originally published as Creamy Scallop Crepes in Light & Tasty February/March 2007, p42

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patagoniamaniac User ID: 5884033 155454
Reviewed Mar. 17, 2011

"This recipe was Delicious!!!!!!!!!!!!!!!!...I wil definitley make this again! shared it on facebook"

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