1/3 tsp salt
1 1/2 cup milk
1 1/2 cup flour
2 tsp oil
1 tsp thyme leaves
1 cup mushrooms sliced
2 tbsp red bell peppers - diced small
2 tbsp dry sherry
4 tbsp green onions
1 clove garlic minced
8 tbsp unsalted butter
1 tsp dried basil
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
1 tbsp all-purpose flour
2 pounds cooked, deviened, shelled scallops/shrimp chopped
5 tbsp heavy cream
1/2 cup grated Swiss cheese (half for recipe, half for topping)
Mix crepe ingredients and heat a crepe pan on medium-high heat. Take a small amount of butter and melt on pan. Spoon 1/8 to 1/4 of a cup of mixture on to the pan and spread thin while it is cooking. Repeat for each crepe.
Heat the butter and sherry in a large saucepan over medium heat. When half-melted, add the green onion, bell pepper, green onion, mushrooms, garlic, and thyme and stir together. SautÃ© until tender, about 3 minutes. Stir in the dry seasonings; cook 30 seconds. Stir in the flour; cook 30 more seconds.
Whisk in the cream and bring to a simmer. Simmer slowly for 5 minutes, then taste and adjust seasonings. It should be thick- not soupy.
Add the seafood, 1/4 cup of swiss cheese, and remove from heat after 3 minutes.
Garnish each crepe with a little sauce, more chopped green onions, swiss cheese, and a piece of shrimp.