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For Electric Cooperative Members

Romance and food just seem to go together. Creamy comfort and sweet nothings for breakfast, dinner and dessert were the order of the day for many of the recipes sent in for this month’s Romantic Recipes contest. One of the creamiest and most comforting is a seafood dish that’s surprisingly easy to put together—once you’ve honed the art of making crepes.

2 egg whites
1 egg
1 1/2 cups milk
1 1/4 cups all-purpose flour, divided
1/2 teaspoon salt
1 pound bay scallops
1/2 cup white wine
1/8 teaspoon white pepper
1 pound sliced fresh mushrooms
4 green onions, sliced
2 tablespoons butter
2/3 cup evaporated milk
3/4 cup shredded Swiss cheese

Beat egg whites, egg and milk in small bowl. In separate bowl, combine 1 cup flour and salt, then add to milk mixture and mix well. Cover and refrigerate at least 1 hour.

Coat 8-inch nonstick skillet with cooking spray; heat over medium-low heat. Stir crepe batter and pour 2 tablespoons (1/8 cup) into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15 to 20 seconds longer. Remove to wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When crepes are cool, stack them with layer of wax paper in between. Makes about 20 crepes.

In large skillet, bring scallops, wine and pepper to boil. Reduce heat and simmer 3 to 4 minutes or until scallops are firm and opaque. Drain, reserving cooking liquid; set liquid and scallops aside. In same skillet, sauté mushrooms and onions in butter until almost tender. Sprinkle with 1/4 cup flour and stir until blended. Gradually stir in evaporated milk and reserved cooking liquid. Bring to boil, stirring constantly, and cook 2 minutes or until thick. Remove from heat. Stir in cheese and cooked scallops.

Spread 1/3 cup filling down center of each crepe; roll up and place in 13x9x2-inch baking dish coated with cooking spray. When ready to serve, cover and bake at 350 degrees for 12 to 15 minutes or until heated through.

Servings: 8. Serving size: 2 crepes with filling. Per serving: 280 calories, 20 g protein, 9 g fat, 24.9 g carbohydrates, 2.1 g dietary fiber, 561 mg sodium, 4.1 g sugars, 69 mg cholesterol

Pam Kinkema, United Cooperative Services

February 2011 Recipe Contest