Seafood Crepes Bearnaise

1. 1

   In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

2. 2

   Heat a lightly greased 10-in. nonstick skillet over medium heat; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

3. 3

   Prepare bearnaise sauce according to package directions. Meanwhile, in a large skillet, cook scallops in butter over medium heat for 3-4 minutes or until scallops are firm and opaque. Add the shrimp, crabmeat and bearnaise sauce; heat through. Set aside 1/2 cup filling.

4. 4

   Spread 1/3 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Place in a greased 13x9-in. baking dish. Spoon reserved filling over top; sprinkle with cheese. Bake, uncovered, at 350u00b0 for 10-15 minutes or until heated through and cheese is melted.

* Per serving · 4 servings · Values may vary.