Frank's Recipes! Crab Stuffed Crepes

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Crab Stuffed Crepes

Yield: 24 servings

CREPES
3 Eggs, beaten
1 1/2 cup Milk
2 tablespoon Butter or margarine, melted
1 cup Flour, all-purpose
1/2 tsp Salt
1 cup Swiss cheese, grated

CRAB FILLING
1/2 cup Butter or margarine
1/2 cup Green onion, minced
2 lb Crabmeat, fresh lump
Salt to taste
White pepper to taste
1 pinch Garlic powder(opt)
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
Salt to taste
White pepper to taste
1 1/2 cup 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.