Creamy (And Low Fat?!) Shrimp Crepe Filling

Total Time
15mins
Prep
15 mins
Cook
0 mins

Well, I tagged toni gifford's Lighter Crepes in Please Review My Recipe, and I didn't see anything that inspired me for filling...sooooo I modified my Baked Tilapia W/ Fondue Sauce and Crab a bit to create this delectable filling :) mmmmm it's creamy and delicious and (somewhat) healthy?? The French would not approve.

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Ingredients

Nutrition

Directions

  1. Spray a nonstick pan with cooking spray. Saute onions and celery over medium-low heat, stirring occasionally. Set aside.
  2. Melt the butter in a pan over medium-low heat. Stir in the flour and nutmeg until smooth.
  3. Gradually stir in the milk. Cook until smooth and thickens a little.
  4. Add the cheese, and stir until melted.
  5. Add sauted vegetables, tomato, shrimp, and parsley, stirring to coat.
  6. To assemble, place one crepe on a dinner plate and spoon seafood and sauce down the middle. Roll crepe and repeat.
  7. Makes enough filling for 3-4 crepes, depending on how full you like them.