Seafood Crepes (Crepes Fruits de Mer)

8 servings (2 crepes each)
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6   medium mushrooms, chopped

3   tablespoons chopped green onion

3   tablespoons margarine or butter

3 1/2  cups (about 18 ounces) cooked seafood, cut into bite-sized pieces)  

3   packages (3 ounces each) cream cheese, cubedl

1/3 cup half and half

3    tablespoons sherry (optional)

1    cup shredded Swiss cheese

1/4  cup chopped green onion

Prepare crepes; keep covered to prevent drying .  Cook and stir mushrooms and 3 tablespoons green onion in margarine until onion is tender.  Stir in seafood, cream cheese, half and half  and parsley.  Cook,  stirring constantly, until cream cheese is melted.  Stir in sherry.

Place about 1/4 cup filling on center of each crepe; roll up.  Place 8 crepes seam sides down in each of 2 ungreased oblong baking dishes, 12 x 7 1/2 x 2 inches, or ovenproof platters.  Sprinkle each with 1/2 cup Swiss cheese.  Cover and heat in 350 degree oven until crepes are hot, about 20 minutes.  Garnish each dish with 2 tablespoons green onion.

Crepes

2 1/4 cups all purpose flour

3/4    teaspoon salt

1/2    teaspoon baking powder

3       cups milk

3       eggs

2       tablespoons margarine or butter, melted

Mix flour, salt and baking powder; stir in milk, eggs and margarine.  Beat with hand beater until smooth.  For each crepe, lightly brush 8-inch skillet or crepe pan with margarine; heat over medium heat until bubbly.  Pour scant 1/4 cup batter into skillet until thin film covers bottom.  Cook until top is dry and bottom is light brown; turn.  Cook other side until light brown; turn.  Stack crepes as they are removed from skillet; cool (Cover crepes with plastic wrap to prevent drying)