Crab-Stuffed Crepes

Title:
Crab-Stuffed Crepes

Yield:
24 Servings

Categories:
Seafood,
Creole




Ingredients:




-----------------------------------CREPES-----------------------------------


     3    Egg; beaten


 1 1/2 c  Milk


     2 tb Butter or margarine,melted


     1 c  Flour


   1/2 ts Salt


     1 c  Swiss cheese; grated





--------------------------------CRAB
FILLING--------------------------------


   1/2 c  Butter or margarine


   1/2 c  Scallion; minced


     2 lb Crabmeat, lump


          Salt; to taste


          White pepper; to taste


     1 pn Garlic powder (opt)


   1/2 c  Dry vermouth



-----------------------------SWISS
CHEESE SAUCE-----------------------------


   2/3 c  Dry vermouth


   1/4 c  Cornstarch


   1/4 c  Milk


     4 c  Heavy cream


          Salt; to taste


          White pepper; to taste


 1 1/2 c  Swiss cheese; grated





 Crepes:  Place eggs, milk and butter in blender; add flour and blend about


 1 minute, until smooth. Refrigerate batter at least 2 hours and as long as


 12 hours before making crepes. To cook crepes, pour 3 tablespoons batter


 into greased, heated crepe pan or small skillet; cook until done on one


 side (it is not necessary to cook crepes on both sides). To assemble


 crepes, blend half the Crab Filling with the Swiss Cheese Sauce; correct


 seasoning.  Place a large spoonful crab mixture on each crepe and roll;


 place seam side down in two buttered large rectangular glass baking dishes.


 Spoon remaining crab mixture over crepes; sprinkle with grated cheese and


 dot with butter. Bake uncovered in preheated 400'F. oven 20 minutes, until


 hot and bubbly.  This dish may be frozen or refrigerated before serving; if


 chilled, remove from refrigerator 30 minutes before baking.


 


 Crab Filling:  Melt butter in skillet; stir in green onions and crabmeat.


 Mix lightly and cook a few minutes; add seasonings. Add vermouth and boil


 rapidly until liquid is almost evaporated.  Scrape from skillet into bowl;


 reserve.


 


 Swiss Cheese Sauce:  Blend cornstarch and milk; reserve. Put vermouth in


 same skillet that filling was cooked in; boil rapidly until vermouth is


 reduced to 2 tablespoons. Remove from heat; stir in cornstarch and milk


 mixture.  Return skillet to low heat and add cream slowly, along with salt


 and pepper; cook several minutes until slightly thickened. Stir in cheese


 and cook until melted and well-blended; correct seasoning.


 


 NOTE: This recipe makes enough crepes to fill two baking dishes.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini