ArcaMax

Stack them on a plate as you get them done. They won’t stick together.

These are not sweet crepes. These are savory ones to be filled as a lunch or dinner entrée.

Note: Most often I end up tossing out the first crepe. This one usually doesn’t turn out quite right so there should be enough filling to get four for the entrée. If you have a crepe that tears don’t worry. Just be careful with it and cover the crack with the cheese and no one will be the wiser.

For the Seafood Filling:

Melt the butter in a large saute pan. Add the mushrooms and shallots. Cook on medium until the mushrooms give up their moisture. Add a whisper of cayenne across the top just to give a bit of zing. Then add the seafood, whipping cream, one cup of the gruyere, and optional curry powder. (The curry powder gives the crepes a more exotic flavor. They will be just as yummy without the curry powder. I just thought it made them even more delightful.) Cook on medium high to get the cream bubbling lightly and stir until the cheese melts.

Assembly:

Lightly spray a 9-by-13-inch ovenproof pan. Take a crepe and place it on your work surface. Place one quarter of the filling slightly over to one side of the crepe. Gently roll up. Place seam-side down in your pan. Just move carefully as you go. Use both hands to make sure the filling doesn’t rush out.

When you have them all in the pan, sprinkle on the rest of your cheese and top with green onion bits.

Bake in your 350 degree oven for 20 minutes; just to make sure they are heated through and bubbly.

Notes: The filled crepes can be assembled earlier in the day and stored in the refrigerator. If that’s the case you might have to bake them a bit longer to make sure they get heated through. It does make for an easy dinner party though.

When you take the crepes out of the pan be sure to use a long spatula and move carefully. But if a crepe breaks don’t fret. This does not have to be that fancy a presentation. You can even serve them in bowls if they fall apart. They will taste just as good!

This dish is also amazing using diced, cooked chicken breast.

Enjoy!
Cheers,
Zola