Chalet Suzanne
Bed and Breakfast Inn and Restaurant

Lake Wales, Florida

Specialty Recipe

Cucumber-Seafood Crepes

Ingredients

12 to 16 six-inch crepes

4 Tablespoons butter

4 Tablespoons chopped onion

1-1/2 pounds shellfish or fish pieces

6 Tablespoons flour

2 cans Chalet Suzanne® Cucumber Soup

2 - 4 Tablespoons fresh chopped dill

6 radishes, halved lengthwise, then thinly sliced

Salt and pepper to taste

Cucumber, very thinly sliced, as garnish

Warm crepes in top of covered double boiler. Saute onion and fish in butter until onions are barely translucent. Stir in flour. Add soup, dill, salt and pepper. Simmer briefly. Add radishes immediately before filling crepes. Put about 2 heaping tablespoons of filling in each crepe, then close with seam side down. Top with another tablespoonful, and serve hot. Garnish with very thinly sliced cucumbers.

Makes: 6 to 8 servings.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)