SEAFOOD CREPES
ING •4 ounces crab meat, cooked •4 ounces shrimp •4 ounces flounder, cooked and flakes •3 Tb butter •2 minced gar/cl •3 green onions, minced •1½ cups mushrooms, thinly sliced •¼ tsp salt/pepper •2½ Tb flour •cup clam juice •½ cup white wine •cup milk •½ cup heavy cream •pinch cayenne •Tb Old Bay seasoning •½ cup shredded Swiss cheese •¼ cup Parm •1 recipe Crepes
FILLING Melt butter on med-high. Add green onions and garlic; saute 30 sec. Add mushrooms; saute 3 min. Reduce heat and add flour. Cook flour 2 min. Add clam juice and white wine gradually w/ whisk. Simmer to thicken. S/p. Add milk/cream; cook until thickened. Offheat add cayenne.
ASSEMBLY Add ¾ cup sauce, ¼ cup Swiss and ¼ cup Parm to seafood. Add Old Bay seasoning.
FINAL Rollup crepes w/ spoonful of filling lengthwise across centers, folding end over the filling. Place the crepes in baker, top with the rest sauce, ¼ cup Swiss cheese. Bake gently to melt cheese, heat filling.
SERVE garnished with a brunoise of fresh vegetables (tiny cubes of fresh veggies).