Seafood Crepes with Mornay Sauce

Added By: The Franta Family

Seafood Crepes with Mornay Sauce

• 4 T butter
• 1 med onion, chopped
• ½ lb mushrooms, sliced
• Mornay sauce
• ½ c grated parmesan cheese, divided
• 2 c cooked seafood:  scallops, shrimp, and crab
• 2 T chopped fresh parsley
• ½ tsp. salt
• ¼ tsp. white pepper
• Luncheon crepes
• Paprika

1. Preheat the oven to 375.  
2. Grease a large, shallow baking dish.  
3. In a large skillet over medium heat, melt butter.  Add onion and mushrooms; sauté until vegetables are tender.  
4. Stir in seafood.  Blend in ¾ cup of Mornay Sauce, ¼ c of Parmesan cheese, parsley, salt & pepper.  
5. Spoon about 2 T of filling down the center of the un-browned side of each crepe.  
6. Roll crepe and place seam side down in the prepared baking dish.  
7. Repeat with remaining crepes.  
8. Pour remaining sauce over filled crepes and sprinkle with parmesan and paprika.  
9. Bake for 15 minutes.