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Crab-Stuffed Crepes
| Ingredients | |||
| ---crepeS--- | |||
| 3 | each | egg, beaten | |
| 1 1/2 | cup | milk | |
| 2 | tablespoon | butter, or margarine,melted | |
| 1 | cup | flour | |
| 1/2 | teaspoon | salt | |
| 1 | cup | swiss cheese, grated | |
| ---CRAB FILLING--- | |||
| 1/2 | cup | butter or margarine | |
| 1/2 | cup | scallion, minced | |
| 2 | pound | crabmeat, lump | |
| 1 | salt, to taste | ||
| 1 | white pepper, to taste | ||
| 1 | garlic powder (optional) | ||
| 1/2 | cup | dry vermouth | |
| ---SWISS CHEESE SAUCE--- | |||
| 2/3 | cup | dry vermouth | |
| 1/4 | cup | cornstarch | |
| 1/4 | cup | milk | |
| 4 | cup | heavy cream | |
| 1 | salt, to taste | ||
| 1 | white pepper, to taste | ||
| 1 1/2 | cup | swiss cheese, grated | |
Directions: | |||
| 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. | |||
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