SEAFOOD CREPES
Filling:
6 ounces crab meat
8 ounces small cooked shrimp
2 ounces Monterey jack cheese, shredded
1 green onion, chopped fine
1 tablespoon fresh parsley, chopped
1 teaspoon chives, chopped
1/4 teaspoon dill
1/8 teaspoon cayenne
1/2 cup Sauce
5 Light Crepes
Prepare the sauce first, then combine all of the filling ingredients, except the crepes, with 1/2 cup of the sauce to moisten and hold the filling together; season with salt, if needed. Fill the crepes and carefully roll up. They will be very full so be gentle. Place seam side down in a baking pan. Pour the sauce over the crepes and bake at 375º 20-25 minutes until hot. Garnish with extra chopped green onions, if desired.
Sauce:
3 tablespoons butter
2 green onions, chopped
1/4 cup plus 2 tablespoons Carbalose flour
1 cup heavy cream
1 cup water
Dash cayenne
Dash garlic powder
2 ounces Monterey jack cheese, shredded
Melt the butter in a saucepan. Sauté the green onions in butter until tender. Stir in the flour, then add the cream and water. Bring to a boil; cook and stir until thickened. Add the seasonings and cheese. Cook over low heat until the cheese is melted. Season with salt to taste.
Makes 5 servings
Do not freeze
Per Serving: 500 Calories; 42g Fat; 26g Protein; 11g Carbohydrate; 5g Dietary Fiber; 6g Net Carbs
These turned out very nice, but I think the flavor could be kicked up a bit. I will probably use chicken broth instead of water in my sauce next time and add either some Old Bay seasoning or some of my Seasoning Salt blend to both the sauce and the filling. The cayenne makes these pretty spicy so leave that out if you don't like hot food. Here's a view of the inside of the crepe:
