Name: Creamy Scallop Crepes
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 large egg whites; 1 large egg; 1-1/2 cups fat-free milk; 1 cup all-purpose flour; 1/2 teaspoon salt; 2 tablespoons unsalted butter, melted; FILLING:; 1 pound bay scallops; 1/2 cup white wine or reduced-sodium chicken broth; 1/8 teaspoon white pepper; 1 pound sliced fresh mushrooms; 4 green onions, sliced; 2 tablespoons butter; 1/4 cup all-purpose flour; 2/3 cup fat-free evaporated milk; 1/2 cup shredded reduced-fat Swiss cheese; Sliced green onions, optional

These savory crepes feel so elegant for the holidays. I like to add a fourth teaspoon of fresh dill weed to the crepe batter. —Doreen Kelly, Hatboro, Pennsylvania

Ingredients

2 large egg whites

1 large egg

1-1/2 cups fat-free milk

1 cup all-purpose flour

1/2 teaspoon salt

2 tablespoons unsalted butter, melted

FILLING:

1 pound bay scallops

1/2 cup white wine or reduced-sodium chicken broth

1/8 teaspoon white pepper

1 pound sliced fresh mushrooms

4 green onions, sliced

2 tablespoons butter

1/4 cup all-purpose flour

2/3 cup fat-free evaporated milk

1/2 cup shredded reduced-fat Swiss cheese

Sliced green onions, optional

Instructions

1 In a small bowl, beat egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

2 Brush an 8-in. nonstick skillet lightly with melted butter; heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, brushing skillet with melted butter as needed. When cooled, stack crepes with waxed paper or paper towels in between.

3 In a large nonstick skillet, bring scallops, wine and pepper to a boil. Reduce heat; simmer until scallops are firm and opaque, 3-4 minutes. Drain, reserving cooking liquid; set liquid and scallops aside.

4 In the same skillet, saute mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat. Stir in cheese and scallops.

5 Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° until heated through, 12-15 minutes. If desired, sprinkle crepes with sliced green onions.