Here's what you need to know to make Genesis Health System spokesman Ken Croken's Savory Crepes.
Crepe Batter:
1 cup flour
¾ cup milk (low-fat)
½ cup water
2 eggs
3 tbsp. butter (melted)
1 tsp. kosher salt
1 tbsp. herbes de provence
Directions: Combine all ingredients in a blender and pulse until smooth. Refrigerate batter for at least one hour. Place a ¼ cup of batter in a non-stick crepe pan greased with butter. Swirl the batter to cover the cooking surface of the pan. Cook for two or three minutes and flip for another minute. Remove to a cooling rack.
Filling:
½ cup red pepper (diced)
½ cup celery (diced)
½ cup scallions (diced)
1 cup mushrooms, sliced
2 tbsp. olive oil
1 cup large scallops (chopped)
1 tsp. kosher salt
½ tsp. coarse ground pepper
Directions: Saute vegetables in oil until soft. Add scallops and cook until light brown (about two or three minutes on both sides).
Sauce:
2 tbsp. butter
2 tbsp. flour
1 tsp. kosher salt
½ tbsp coarse ground pepper
1tbsp. herbes de provence
2 cup milk (low-fat)
Directions: Melt butter in a heavy saucepan and small balls appear. Add the milk slowly and whisk constantly until the sauce thickens.
Assemble: Add the cooked vegetables and scallops and fold into the sauce. Spoon a small amount of the filling into the center of each crepe and fold sides of the crepe over. Top with a bit more sauce and fresh parsley.