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1/3 c. dry white wine 2 Tbsp. chopped green onions 1/2 lb. scallops, cut in small pieces 1 c. sliced fresh mushrooms 3 Tbsp. butter 3 Tbsp. flour 1/2 tsp. salt 1 1/2 c. light cream 2 Tbsp. chopped parsley 10 cooked crepes 1/2 c. grated Swiss cheese In saucepan, combine first 4 ingredients. Cover and simmer 5 minutes. Meanwhile, melt butter in skillet; stir in flour and salt. Pour in light cream. Cook, stirring constantly until thickened. Add parsley, then scallop and mushroom mixture. Fill cooked crepes in shallow baking dish. Fold over. Sprinkle with cheese. Heat in 350 degrees oven for 10 to 15 minutes or until cheese melts. Yields 10 crepes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |