Seafood Crepes

Ingredients

• 0.7 cup flour all-purpose
• 1 cup milk 
• 1 tablespoon vegetable oil 
• 1 teaspoon sugar 
• 0.3 teaspoon double-acting baking powder 
• 0.3 teaspoon salt 
• 1  eggs 
• 2 tablespoons butter 
• 0.3 cup mushrooms fresh chopped
• 0.3 cup spring onion chopped
• 0.7 cup shrimp cooked
• 6 oz crabmeat frozen thawed cooked drained
• 6 oz cream cheese cubed
• 4 oz swiss cheese shredded
• 0.5 cup frangelico 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• microwave
• glass baking pan

Directions

1. In medium bowl, beat all crepe ingredients with wire whisk or hand beater until smooth. For each crepe, lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly.
2. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom. Cook until light brown; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
3. In 2-quart saucepan, melt butter over medium heat. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender. Stir in shrimp, crabmeat, half-and-half and cream cheese. Cook over medium heat, stirring constantly, until cheese is melted.
4. Spoon about 1/4 cup seafood mixture down center of each crepe; roll up.
5. Place in 11x7-inch (2-quart) glass baking dish.
6. Sprinkle with Swiss cheese.
7. Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through.
8. Sprinkle with remaining 2 tablespoons onions.