Seafood Crepes

Directions

Filling

1. In a medium skillet, melt butter over medium heat.
2. Sauté celery, red pepper, salt and pepper until celery is tender (approx. 5 - 7 minutes).
3. Add crab meat, cooked shrimp, parsley and lemon juice. Cook until heated through (approx. 5 - 7 minutes). Set aside.

Sauce

1. Melt butter in a medium pot. Add garlic, salt and pepper.
2. Add corn starch and cook for 2 - 3 minutes stirring constantly over medium heat.
3. Slowly add milk continuing to stir.
4. Add chives and continue to cook stirring continually over medium heat until mixture thickens (approx. 10 - 14 minutes). Remove from heat and set aside.

Crepe

1. Preheat a lightly sprayed frying pan on medium heat.
   
2. In a bowl whisk together oil, egg and water until combined.
3. Slowly add Kinnikinnick Pancake and Waffle Mix to liquid mixture. Mix for 2 - 3 minutes until batter is smooth. Let mixture sit for 5 minutes.
   
4. Drop ¼ cup batter onto preheated pan. Quickly tilt the pan in a circular motion to spread batter evenly, keeping a round shape.
   
5. Cook the crepe for 45 seconds or until the edges begin to curl and colour. Flip and cook the other side for 15 - 20 seconds.

Assembly

1. Brush each crepe with 1 tablespoon Sauce.
2. Fill crepe ⅓ full with seafood filling and roll up. Repeat with remaining crepes.
   
3. Serve with additional Sauce on top. Serve immediately.
   Yields 12 crepes